But I wanted something that would produce thinner sliced vegetables, so I decided to julienne the vegetables. That basically means thin vertical cuts.
This dish also made for a great open faced sandwich.
1 T olive oil
1/2 t salt
1 lb asian style BBQ sausage
1/2 cup rice wine vinegar
1 large green bell pepper
2 small or 1 large cucumber
3 young onions (which are a bit bigger than scallions)
Heat a large skillet on medium high heat and add the olive oil and salt. Once the oil is shimmering, add the sausage. Brown well on all sides and cook until sausage is almost completely cooked through.
While the sausage is cooking, cut all of the vegetables. If you don't know what a young onion looks like, these are what the tops look like:
You can chop the vegetables, dice them, do whatever you want. But essentially, I julienne them so that they are almost mimicking what you would find in a cheesesteak.
Once the sausage is through, set aside. Add the rice wine vinegar and scrape the browned bits from the bottom. The vinegar will serve as a deglazer and will soften all the bits. Once the bits are off the bottom of the pan, add the vegetables and stir in the pan until they soften.
Once the vegetables have softened, add the sliced sausage and reduce the heat to medium.
Once the sausage has absorbed some of the juices and is fully cooked, remove from the heat and serve. Enjoy!