Italian Sausage and Broccolini Stir-Fry

Name: Italian Sausage and Broccolini Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb (450 g) raw Italian sausage (mild or hot), casings removed; 1¼ lb (570 g) broccolini, washed and thoroughly dried, tough ½-inch (1 cm) of stem ends trimmed, thick stalks halved lengthwise, then all cut into 2-inch (5 cm) pieces; 1 tbsp (15 ml) extra-virgin olive oil; 4 cloves (15 g) garlic cloves, thinly sliced; ½ tsp (1 g) red chili flakes; ¼ cup (60 ml) water; 1 large (100 g) large lemon, zested with a fine grater (about 2 tsp zest), then juiced (about 3 tbsp / 45 ml juice); ¼ tsp (1½ g) kosher salt, plus more to taste; ¼ cup (25 g) Parmesan cheese, finely grated (optional)

From the MyKitchenBank Kitchen

Browned, fennel-scented Italian sausage meets crisp-tender broccolini in a hot wok with plenty of garlic, chili flakes and a bright finish of lemon. A fast weeknight dinner that's ready in about 30 minutes.

Prep: 15 min
Cook: 15 min
Total: 30 min
Makes: 4 servings (about 5 cups total)

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Ingredients

4 servings

1 lb (450 g) raw Italian sausage (mild or hot), casings removed
1¼ lb (570 g) broccolini, washed and thoroughly dried, tough ½-inch (1 cm) of stem ends trimmed, thick stalks halved lengthwise, then all cut into 2-inch (5 cm) pieces
1 tbsp (15 ml) extra-virgin olive oil
4 cloves (15 g) garlic cloves, thinly sliced
½ tsp (1 g) red chili flakes
¼ cup (60 ml) water
1 large (100 g) large lemon, zested with a fine grater (about 2 tsp zest), then juiced (about 3 tbsp / 45 ml juice)
¼ tsp (1.5 g) kosher salt, plus more to taste
¼ cup (25 g) Parmesan cheese, finely grated (optional)

Equipment (6)

14-inch (35 cm) wok or 12-inch (30 cm) heavy skillet with a lid
Wok spatula or sturdy wooden spoon
Slotted spoon
Cutting board and sharp knife
Microplane or fine grater
Instant-read thermometer

Steps

Before you start

Have everything chopped and measured before you turn on the heat; stir-frying moves fast.
Pat the broccolini dry after washing. Wet stalks will steam instead of sear.
Use raw bulk or link Italian sausage (mild or hot). Remove casings from links before cooking.
Open a window or turn on the vent fan. High-heat cooking makes some smoke.

1
Prep the ingredients
- Trim, halve and cut the broccolini into 2-inch (5 cm) pieces and dry thoroughly.
- Slice the garlic.
- Zest the lemon, then juice it.
- Squeeze out the sausage from casings if needed.
- Set everything within reach of the stove.
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Ready when: Everything is chopped, measured and next to the stove.
Tip: Cut thick stalks in half lengthwise so they cook at the same speed as the thin ones.
2
Brown the sausage
- Heat the wok or skillet over medium-high heat for 1 minute.
- Add the sausage and break it into 1-inch (2.5 cm) chunks with the spatula.
- Cook, stirring only every 45 to 60 seconds, for 6 to 8 minutes.
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Ready when: Sausage is deeply browned with crisp edges, no pink remains, and it reads 160°F (71°C) inside.
Tip: Leaving the meat undisturbed between stirs gives better browning.
3
Set sausage aside
- Transfer the sausage with a slotted spoon to a bowl, leaving the fat in the pan.
- If there is more than 2 tablespoons of fat, pour off the extra.
- If there is less, you will add the olive oil in the next step anyway.
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Ready when: About 1 to 2 tablespoons of rendered fat remains in the pan.
4
Sear the broccolini
- Return the pan to high heat and add the olive oil.
- When it shimmers, add the broccolini in a single layer as much as possible.
- Sprinkle with the salt.
- Cook for 2 minutes without moving, then toss and cook 1 minute more.
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Ready when: Florets are bright green with charred spots.
Tip: If your skillet is small, sear the broccolini in two batches to avoid steaming it.
5
Steam until crisp-tender
- Pour in the water (it will sizzle and steam), then cover with a lid.
- Cook for 2 minutes.
- Uncover and stir.
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Ready when: A knife tip slides easily into the thickest stem but the stem still has a slight snap; the water has nearly evaporated.
Tip: If water remains, cook uncovered for 30 seconds more.
6
Add garlic and chili
- Push the broccolini to the side, reduce heat to medium, and add the garlic and chili flakes to the cleared spot.
- Stir for 30 seconds, then toss everything together.
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Ready when: Garlic smells fragrant and is pale golden at the edges.
Tip: Garlic burns fast and turns bitter. If it darkens quickly, take the pan off the heat.
7
Combine and season
- Return the sausage and any juices in the bowl to the pan.
- Raise heat to high and toss for 1 minute to reheat.
- Remove from the heat, then stir in the lemon zest and 3 tablespoons (45 ml) lemon juice.
- Taste and add more salt or a squeeze of lemon if needed.
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Ready when: Everything is hot and glossy, and the flavor tastes bright with lemon.
Tip: Add lemon off the heat so the zest keeps its fresh aroma.
8
Serve
- Transfer to a warm platter or four plates.
- Sprinkle with Parmesan if using.
- Serve right away with rice, polenta, crusty bread or pasta.

Good to know

Tips

Dry broccolini well so it chars rather than steams in the oil.
Don't crowd the pan. Cook in batches if using a skillet smaller than 12 inches.
Hot Italian sausage adds heat, so reduce the chili flakes to ¼ teaspoon if you prefer mild.
Finish with lemon off the heat for the brightest flavor.

Make ahead

Trim and cut the broccolini and slice the garlic, then refrigerate separately in airtight containers up to 24 hours. Brown the sausage up to 1 day ahead and refrigerate. Zest and juice the lemon on the day for best flavor.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: airtight container up to 3 days. Freezer: up to 2 months, though the broccolini will soften. Reheat in a skillet over medium heat for 3 to 4 minutes with a splash of water, until steaming hot (165°F / 74°C), and add a squeeze of fresh lemon.

Substitutions

broccolini → broccoli florets or green beans. Cut broccoli into small florets; green beans need about 1 extra minute of steaming.
raw Italian sausage (mild or hot) → chicken or turkey Italian sausage. Leaner sausage may need an extra tablespoon of olive oil when browning. Cook to 165°F (74°C) for poultry.
red chili flakes → 1 sliced fresh red chili. Add with the garlic. Omit if using hot sausage and you want less heat.
Parmesan cheese → Pecorino Romano. Saltier and sharper, so taste before adding more salt.