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featured recipe for July/August 2001

Sunshine Emu Stir Fry
from Red Oak Farm

1/4 cup orange juice

1 1/2 tablespoons cornstarch

1 pound emu flank steak, cut into 1/8 to 1/4 inch strips

3/4 cup beef broth

1 1/2 tablespoons reduced sodium soy sauce

2 1/2 teaspoons vegetable oil

1 clove garlic, minced

1 tablespoon minced fresh ginger

1 1/2 cups snow peas

1 medium red bell pepper, cut into thin strips (about 1 cup)

3/4 cup sliced green onion

1 cup frozen broccoli, thawed

1 medium carrot, thinly sliced

2 cups cooked white rice

In a shallow glass pan mix orange juice and cornstarch.  Add meat and toss gently.  Cover and chill for 1 hours.

Drain meat and discard juice mixture.  In a small bowl combine the broth and soy sauce, set aside.

In a wok or large skillet, heat oil over medium heat.   Add garlic and ginger; stir-fry for 30 seconds.   Add emu, stir-fry for 3 minutes.   Add rest of vegetables; stir-fry for around 5 minutes or until crisp tender.  Stir in broth mixture.

To serve, place 1/2 cup ricer on each plate.  Top with Sunshine Emu Stir Fry.  Serves 4.

 

 

        Emu's Zine does not diagnose, prescribe or dispense medical advice.  We report and attempt to educate the public about the possible health benefits derived through the use of emu oil based products and consumption of low cholesterol, low fat emu meat.   This site contains personal testimonies and professional observations.   We encourage people to contact their family physicians regarding any health problems they may have for proper diagnosis and treatment.

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