Sausage Stir Fry

This was one of the easiest meals I've made in a long time, and most of you know, I don't usually make very complicated meals.

It was one of those days where we were about 2 days over due for a trip to the grocery store; I looked through the refrigerator and found I had a bunch of baby bok choy, I then searched the freezer and found some Aidells' Cajun Style Andouille, and some frozen brown rice.  (I often make up a big batch of brown rice and then freeze some in little freezer bags, if I need rice in a hurry, it only takes a few minutes in the microwave and Voila, we have hot brown rice.)

Sausage Stir Fry

-Sausage (just about any kind will do, I had Aidells' Cajun Style Andouille)
-Vegetables of choice (again, I think you can use what ever you happen to have on hand, I had a bunch of baby bok choy.)
-A splash of Vegetable Broth (or you could use Chicken broth, juice, wine...anything you want to cook with that will complement the meat and vegetables you have selected.  I didn't think tamari would work with cajun.)
-I also added a very small splash of rice vinegar, simply because the smell said I needed something with a little tang to it.  If I had been cooking with wine or something like that I probably wouldn't have thought I needed this.

I heated the vegetable broth (just enough to steam your veggies in the wok, but it should mostly evaporate while you are cooking.  Literally, just a little splash.) 
Add the vegetable(s), in my case, the bok choy. 
Add the sausage.
Cook until the veggies are done to your desired tenderness.  With the bok choy, until the leaves have wilted and the stems are getting a little tender but still crunchy.

My husband loved this!  The sausage gave the meal a wonderful spice, and I was surprised at how well the bok choy and the sausage complemented each other.  We've been eating much less meat lately, so this was special.  Unfortunately, I can't find any gluten-free sausages.  (If I have found any they were almost all soy, and I just can't eat that much soy in one sitting, it doesn't sit well.) 

I think I'm going to make up a veggie burger soon that I can use as a meat substitute in a few things, just give some dishes a different texture and flavor (instead of all veggies, beans, rice, or pasta). 
Any vegan gluten-free cooks out there who want to share some recipes that aren't over loaded on soy?

This week I will be making Pupusa's for the first time.  A pupusa is an El Salvadorian dish that I've simply fallen in love with!  I'll share the recipe with you in a few days.