Korean Style Stir Fried Sausage and Vegetables, Made with Monk Fruit Sweetener

Method

1. Score 4 lines across the surface of the 150g of cocktail sausages so they take on the seasoning.
2. Bring about 1 liter of water to the boil, blanch the sausages for 5 to 6 minutes, then lift them out to drain.
3. Wash 1/2 a yellow bell pepper and 1/2 a red bell pepper, remove the seeds and cut them into squares about the size of a finger joint. Peel 1 onion of about 50g and cut it the same way. Wash 1 leek and cut it into short lengths.
4. Heat a pan with 1 tablespoon of cooking oil and fry 1 tablespoon of minced garlic until fragrant.
5. Add the onion and bell pepper and stir fry for 1 to 2 minutes, add 1/3 teaspoon of salt, then add the leek and stir fry for another 1 to 2 minutes over medium heat.
6. Once the vegetables are just tender, add the sausages, lower the heat, then add 1 tablespoon of oyster sauce, 2 tablespoons of ketchup and 1/2 tablespoon of kOBE Monk Fruit Blend, and stir for 2 to 3 minutes so everything takes on the sauce.
7. Adjust the seasoning, turn off the heat, tip it onto a plate and scatter over the toasted black sesame.

Tips

• Blanching the sausages first removes some fat and keeps them firm through the stir fry.
• A few scored lines along each sausage let the seasoning reach the inside.
• High heat and quick stirring keep the bell pepper crisp, while a long stir fry draws water out of the vegetables.
• kOBE Monk Fruit Blend dissolves slowly, so mix it with the ketchup and oyster sauce before it goes into the pan.
• Cocktail sausages can be swapped for pork sausages from the supermarket, cut into short lengths.