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One-Skillet Hot Sausage and Cabbage Stir-Fry with Chives

['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.

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