You might be thinking, kielbasa stir fry? Is Debi mad?
I just might be, but this is something I’ve made for nearly twenty years because my roommate and I were trying to figure out something cheap and easy. Kielbasa and frozen mixed broccoli, cauliflower, and carrots over rice (because rice is the staple back home). Kielbasa stir fry was born.
Making it with the frozen vegetable mix makes it super easy. Your only prep is slicing the kielbasa. For best results thaw the vegetables first and drain to get rid of as much liquid as you can. If you throw them in frozen, that’s okay, too. It will take longer to cook and you’ll need to drain off liquid.
You can make this with fresh vegetables as I did in the picture above, too. You can either blanch your vegetables to get them to cook faster or just throw them in your wok/skillet. I like using the broccolette as I did above because it cooks faster than broccoli and I don’t feel the need to take the extra step to blanch. Why dirty more pots?
I sometimes double this recipe knowing we won’t have leftovers, especially if I don’t serve it with rice, because we tend to get seconds on this.
Kielbasa Stir Fry serves 3-4
1 pound kielbasa, sliced
1 pound California mix vegetables (frozen), thawed (optional) OR 1 onion, halved & sliced; 2 bunches broccolette or broccoli, chopped; & 3 carrots, sliced thin
salt
pepper
Heat a wok or large skillet over medium high heat. Add kielbasa, stir minimally and let it sweat. If using frozen vegetables, let the kielbasa brown then remove. Add vegetables and season with salt and pepper. If the vegetables were still frozen, keep an eye on the liquid and drain it off if too much accumulates at the bottom. If you are using fresh vegetables, add in the onion once the kielbasa is sweating and let the onions sweat for a few minutes. Do not do a lot of stirring. Add in the remaining vegetables on top and season with salt and pepper. Let the vegetables remain on the top to catch steam as the kielbasa and onion start to brown. After a few minutes, stir and leave to cook for a few minutes. Repeat this until the broccolette/broccoli and carrots are uniformly bright in color. Remove from heat.
Serve over rice or cauliflower rice.
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