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Emu Stir Fry


1 tablespoon cornstarch
1/4 cup light soy sauce
1/4 cup dry sherry
1/2 teaspoon sugar
1 teaspoon ginger; peeled and grated
1 pound emu; sliced very thin
3 tablespoons olive oil
1/4 teaspoon salt
1 clove garlic; minced
8 ounces sliced mushrooms

In a small bowl, blend cornstarch with soy sauce until smooth. Add sherry, sugar and ginger. Combine this sauce and meat; marinate for one hour. Strain marinade from meat and reserve marinade. In wok or large heavy skillet, heat olive oil and salt until very hot. Add meat and brown on both sides. Add garlic and mushrooms; stir fry for two minutes. Add marinade and heat through. (If necessary, thicken with a small amount of cornstarch diluted in water.) Delicious served over rice. 4 Servings. Recipe by: John Mills Posted to BBQ List by Lloyd on Feb 17, 1998 - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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