- 1 (1-inch) piece ginger, peeled, finely grated
- 4 garlic cloves, finely grated
- 1 pound hot Italian sausage, casings removed
- 2 tablespoons (or more) vegetable oil
- 6 ounces shiitake mushrooms, thinly sliced
- 6 cups very thinly sliced Napa cabbage, divided
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons soy sauce
- 1/3 cup thinly sliced chives
- 1 teaspoon toasted sesame oil
- 2 teaspoons sesame seeds
- 8 large flour tortillas or mu-shu wraps, warmed
- Hoisin sauce and Sriracha (for serving)
- Using your hands or a wooden spoon, work ginger and garlic into sausage in a medium bowl. Heat 2 Tbsp. vegetable oil in a large skillet, preferably cast iron, over medium-high and cook sausage mixture, breaking up with a wooden spoon, until browned, crisp, and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage mixture to a clean bowl.
- Increase heat to high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes (if skillet looks dry at any point, add a bit more oil). Add half of cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes. Drizzle in vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.
- Remove skillet from heat and mix chives, sausage, and remaining cabbage into stir-fry. Drizzle with sesame oil and sprinkle with sesame seeds.
- Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.