*  Exported from  MasterCook  *

                       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
--------  ------------  --------------------------------
   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