Stir fry razor clams with mixed vegetables (5)

Recipe: Stir-fry Ostrich & Vegetables

Ingredients:

  • 1 lb cut ostrich strips
  • Salt & ground white pepper
  • 1 cup ea broccoli pieces
  • 1 cup cauliflower flowerets
  • 1 cup celery pieces
  • 3/4 cup chicken stock
  • 3 tbls sauce
  • 1 tbls corn starch arrowroot
  • 1/3 cup oil
  • 3 slices ginger – finely minced
  • 2 lg cloves garlic – finely minced
  • 3 sm boiling onions
  • cut up & separated
  • 1 red bell pepper cut in 1″ squares
  • 2 lg shiitlake mushrooms
  • stems removed & cap sliced 8 green onions
  • white & lt green part only – cut
  • 2 tsp lightly toasted sesame seeds
  • 2 tsp sesame seed oil
  • 1/8 cup chopped fresh cilantro

Instructions:

  1. Sprinkle meat with salt and pepper and set aside
  2. Blanch broccoli, cauliflower and celery one to two minutes, drain and refresh in ice water
  3. Dry well and set aside
  4. Combine 1/2 cup stock with sauce; set aside. combine remaining stock with cornstarch and set aside. (Stir well before using.)
  5. Heat wok over high heat and add olive oil
  6. When oil is hot, add half the meat and stir-fry until nicely browned on outside but still rare inside, about two minutes
  7. Remove to a plate with tongs and stir-fry two to three minutes
  8. Pour off all but 1 tablespoon oil, reheat wok, and add ginger, garlic, boiling onions, bell pepper and mushrooms
  9. Stir-fry two to three minutes
  10. Return meat to wok and bring to boil for one to two minutes
  11. Add broccoli, cauliflower, celery and green onions
  12. Reduce heat slightly and stir in cornstarch binder
  13. Cook, stirring, until thickened, about one minute
  14. Toss in sesame seed oil and garnish with sesame seeds and cilantro.

Number of servings (yield): 6

Meal type: snack

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)