Emu Mushroom Stir Fry
Australia
Nutritional Values (per serving)
Ingredients:
| Qty | Unit | Ingredient | ||
|---|---|---|---|---|
| 1 | pound | Emu » thinly sliced |
Emu
Emu meat - pronounced ee-myoo. is a spectacular choice for adventurous home cooks looking for a healthy red protein alternative. Although it comes from a large flightless bird, this unique...
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| 1 | tablespoon | Cornstarch |
Cornstarch
Cornstarch (pronounced KAWRN-stahrch) is the ultimate smooth operator in your kitchen pantry, acting as a magical silken powder that rescues runny sauces and transforms watery gravies into velvety masterpieces. Extracted...
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| 1/4 | cup | Soy Sauce » light |
Soy Sauce
Soy sauce (pronounced SOI saws) is the undisputed heavyweight king of the pantry, packing a dark, glossy wallop of rich umami flavor that wakes up dull dishes in a flash....
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| 1/4 | cup | Dry Sherry |
Dry Sherry
Dry sherry (pronounced drai SHAIR-ee) is the sophisticated, high-flavor secret weapon of the pan drawer, hiding a nutty, sharp complexity that instantly turns basic pan juices into professional restaurant glazes....
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| 1/2 | teaspoon | Sugar |
Sugar
Sugar (pronounced shoog-er) is the ultimate everyday companion for both sweet baking and savory balance, found in every single pantry across the globe. This classic granulated version consists of fine...
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| 1 | teaspoon | Ginger » grated |
Ginger
Meet the ultimate kitchen firestarter: ginger! Pronounced jin-jer, this knobby little root has been waking up tastebuds and saving boring dinners for thousands of years. Originating in Southeast Asia, it...
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| 3 | tablespoons | Olive Oil |
Olive Oil
Olive oil (pronounced AHL-iv oyl) is the luxurious liquid gold of the pantry shelf, acting as a rich, silky foundation that effortlessly breathes aromatic Mediterranean life into your everyday cooking....
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| 1/4 | teaspoon | Salt |
Salt
Salt (pronounced sawlt) is the absolute heartbeat of everyday home cooking, found on every single kitchen table across the globe. This fine, pre-ground table version is a pure mineral crystal...
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| 1 | clove | Garlic » minced |
Garlic
Garlic (pronounced gar-lik) is the ultimate foundation for flavor in kitchens all over the globe. This pungent bulb is made of individual cloves wrapped in a papery skin, hiding volatile...
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| 8 | ounces | Mushrooms » sliced |
Mushrooms
Welcome to the earthy powerhouse of the kitchen pantry: mushrooms! Pronounced mush-rooms, these savory, fleshy caps belong to the fungus kingdom and have been gathered by human foragers since ancient...
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| Prep Time | Process Time | Overall Time |
|---|---|---|
| 20 Minutes | 1 Hour | 1 hour 20 minutes |
Directions:
Substitutions:
β’ Emu: You can substitute this with lean venison steak, ostrich, or beef flank steak.
β’ Dry Sherry: Chinese Shaoxing rice wine or dry white wine can be used as an equal swap.
β’ Olive Oil: Peanut oil, canola oil, or vegetable oil works beautifully for high-heat stir-frying.
1. Slice: Cut 1 pound of emu very thin across the grain, place it into a mixing bowl, and set aside.
2. Dissolve: Whisk 1 tablespoon of cornstarch with 1/4 cup of light soy sauce in a small bowl until completely smooth.
3. Blend: Add 1/4 cup of dry sherry, 1/2 teaspoon of sugar, and 1 teaspoon of grated ginger to the starch liquid and mix well.
4. Marinate: Pour this seasoned liquid over the sliced meat and place it in the refrigerator to marinate for 1 hour.
5. Separate: Pour the mixture through a fine mesh strainer over a bowl to separate the liquid from the meat, making sure to save the seasoned liquid for later.
6. Heat: Bring 3 tablespoons of olive oil and 1/4 teaspoon of salt up to a very high heat in a wok or large heavy skillet.
7. Sear: Toss the strained meat into the smoking hot pan and quickly brown it on both sides.
8. Toss: Add 1 minced clove of garlic and 8 ounces of sliced mushrooms to the pan and stir fry actively for two minutes.
9. Thicken: Pour in the reserved seasoned liquid and toss everything together until the sauce bubbles, thickens, and heats through completely.
10. Serve: Spoon this savory dish immediately over a hot bed of fluffy steamed rice.
11. Keep leftovers stored safely in an airtight container in your refrigerator for up to 3 days. Reheat gently in a warm skillet with a splash of water or broth to keep the meat from drying out.
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