Five-Spice Brussels Sprouts and Sausage Stir-Fry

Step 1

Heat a dry large nonstick skillet or wok over high. Add1 Tbsp. vegetable oil, then1 lb. hot Italian sausage, casings removed. Using a wooden spoon, break up sausage into bite-size pieces and cook, stirring every couple of minutes, until sausage is mostly cooked through with some golden brown edges, 6–8 minutes. Using a slotted spoon, transfer sausage to a plate. Pour fat in skillet into a small heatproof bowl or measuring glass.

Step 2

Add 1 Tbsp. fat back to pan and cook1 medium onion, thinly sliced, tossing every 30 seconds or so, until softened but not floppy, about 3 minutes. Stir in4 garlic cloves, thinly sliced, and1 small jalapeño, thinly sliced, and cook, stirring often, until softened, about 2 minute. Transfer to plate with sausage.

Step 3

Heat another 3 Tbsp. fat (or vegetable oil if you’ve run out of fat) in same pan. Add1 lb. brussels sprouts, halved, season withkosher salt, and toss to combine. Arrange brussels sprouts so each piece has as much contact with pan as possible. Let cook, undisturbed, until golden brown around edges underneath, about 3 minutes. Toss and pour in2 Tbsp. soy sauceand ½ cup water. Reduce heat to medium, cover pan, and cook until brussels sprouts are just tender, about 5 minutes. Remove pan from heat and return sausage and onion mixture back to pan if you have room. Add1 Tbsp. sherry vinegar or red wine vinegarand2½ tsp. five-spice powderand toss to combine. (If you don’t have enough room in the pan, toss everything together in a large bowl.)