The key to stress-free stir-frying is all in the prep work. Be sure to chop, slice, and grate everything before even thinking about turning on the stove. Top this dish with fried eggs to put it over the top, but it’s also great without them.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Whisk garlic, vinegar, miso, mustard, and 3 Tbsp. water in a small bowl to combine; set sauce aside.
Step 2
Combine walnuts and 2 Tbsp. oil in a large skillet, preferably cast iron, and set over medium heat. Cook, stirring often, until nuts are golden brown, about 5 minutes. Using a slotted spoon, transfer to a large plate and season with salt.
Step 3
Wipe out skillet and add 1 Tbsp. oil, then sausage. Cook over medium-high heat, undisturbed, 3 minutes. Stir and continue to cook until sausage is mostly crisp and rust-colored, about 3 minutes longer. Using slotted spoon, transfer to plate with walnuts.
Step 4
Add half of cabbage to skillet and stir once to coat in oil. Cook (still over medium-high), undisturbed, until charred underneath, about 4 minutes. Add remaining cabbage, stir, and cook, stirring occasionally, until wilted, 6–8 minutes. Season with salt and lots of pepper. Return walnuts and sausage to pan; add sliced celery and reserved sauce. Cook, stirring, until coated, about 30 seconds. Remove from heat; season with more salt and pepper if needed.
Step 5
If topping with an egg, heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into skillet and season with salt and pepper. Cook until edges are browned and crisp and whites are just set but yolks are still runny, about 5 minutes.
Step 6
To serve, stir dill and celery leaves into stir-fry. Divide among plates and top each with a fried egg if desired.
