Sausage & Madras Curry Veggies - cooking recipe

Ingredients

1 lb chicken sausage, sliced
1 large carrot, cut into 1-2 inch strips
1 bell pepper, cut into strips
1/3 lb pea pods
2 tablespoons unsalted butter
4 green onions, chopped
1 tablespoon Madras curry powder
2 teaspoons brown sugar
1/4 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup 2% low-fat milk
1/2 teaspoon cornstarch
3 cups cooked brown rice

Preparation

Cook sausage in wok over medium heat for 8-10 minutes, or until desired crispiness. Remove, and set aside on a paper towel.
Melt butter in wok over medium heat, then add green onions and curry powder and stir for one minute. Blend in brown sugar, ginger and salt, and stir until mixture is smooth and bubbly.
Add carrots, and stir to coat. Stir-fry over high heat for for 5 minutes, or until carrots are tender-crisp.
Add bell pepper, pea pods, milk, and cornstarch to wok. Mix well, cover, and lower heat. Simmer for 8-10 minutes, or until all vegetables are cooked.
Mix in cooked sausage, and stir for 1 more minute, or until hot. Serve over brown rice.