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Stir-Fry Ostrich and Tomato
Recipe By : Avilean Meats, Santa Ynez, CA in FFSC
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Eat-lf
Amount Measure Ingredient -- Preparation Method
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1 pound ostrich steak, skinless -- thinly sliced
on the diagonal across the grain
1 1/2 tablespoons soy sauce
1 1/2 tablespoons dry sherry
1/2 teaspoon salt
1/4 teaspoon white pepper -- freshly ground
1 tablespoon peanut oil -- or corn oil (1-2Tb)
4 thin slices ginger root
4 garlic cloves -- bruised
1/2 teaspoon red pepper flakes -- or more, optl
1 yellow onion -- cut into eights
and layers separated
1 red or green bell pepper -- cut into 1/2" sqs.
4 ripe tomatoes -- cut into eighths
1/2 teaspoon sesame oil -- or less for flavor
fresh cilantro -- to serve
In a mixing bowl, toss together meat, soy sauce, sake, salt and white
pepper; set aside. Heat a large wok or heavy skillet to medium-high to high
heat. Add peanut oil and heat until oil sizzles. Add ginger root, garlic,
and red pepper flakes. Stir-fry 1 minute. Add reserved meat mixture,
separating slices, and stir-fry 1 to 2 minutes. Do not overcook. Remove the
meat with a slotted spoon and set aside. Adding more oil as needed,
stir-fry onion and bell pepper until they begin to soften (about 2
minutes). Add tomatoes, cover, and heat until steam rises (about 5
minutes). Return meat to wok, add sesame oil, and stir to heat briefly.
Serve immediately and garnish with cilantro sprigs.
A PAThanneman bust posted to eat-lf 6.25.97
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NOTES : Review of the book: "One of the best ways to explore the country's
regional cooking is through its food festivals. Bob Carter has charted
California's in two volumes--"Food Festivals of Southern California" and
"Food Festivals of Northern California" (Falcon, $14.95 each). Recipes
include stir-fry ostrich and tomato from the Souper 101 Roundup in Buellton
to quick pear bread from Courtland's Pear Fair. " Personal Caution! There
are errors. Use the 800 numbers or surf the web to confirm the existence
and dates of a festival. -- patH
Nutr. Assoc. : 5336 0 0 0 0 0 0 0 0 0 0 0 4693 0 0 0
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