Facebook0Twitter0Pinterest0 Ingredients 2 tsp / 10 mL canola oil 1 lb / 500 g Winkler Meats farmer sausage, cut on diagonal into ¼-inch thick slices 2 cloves garlic, minced ½ cup / 125 mL chicken broth ½ cup / 125 mL tomato sauce 1 bunch asparagus, tips only 2 cups / 500 mL quartered crimini mushrooms 2 Peak of the Market large bell peppers, seeded and cut into bite-size pieces 1 Peak of the Market small yellow onion, sliced into thin wedges Hot cooked rice for serving Directions In large skillet, heat oil over medium-high heat. Add sausage and cook until lightly browned, 8-10 minutes; stir occasionally. Add garlic and sauté briefly just until fragrant, about 30 seconds. Add broth and tomato sauce; stir to combine. Reduce heat to medium-low. Add asparagus tips; cook 2 minutes, stirring often. Add mushrooms and peppers. Stir to combine and cook 2-3 minutes more. Reduce heat to low. Add onion and allow mixture to simmer an additional 4-5 minutes, stirring occasionally. Serve sausage and vegetable mixture over hot cooked rice. Pairs well with, Lighthouse Cabarnet Franc VQA Facebook0Twitter0Pinterest0 Found Under: Main CoursesPorkFry / Stir fry Leave a Review Cancel reply You must Register or Login to post a comment.