Stir-fried Emu Meat with Mushrooms
The chef stews straw mushrooms and shiitake mushrooms to retain their flavour. Emu meat, with a lower fat content, is used instead of beef. Additional cooking oil is not required in this recipe.
Ingredients (Serve 4):
| Fresh Straw Mushroom | 75 gm |
| Fresh Shiitake Mushroom | 75 gm |
| Courgette | 150 gm |
| Water | 225 mml |
| Emu Meat | 110 gm |
| Shallot | some |
| Minced Garlic | some |
| Chilli | 5 slices |
Seasoning:
| Salt | 1 teaspoon |
| Sugar | 1 teaspoon |
| Starch | 1/3 teaspoon |
Cooking Method:
| 1. | Blanch straw mushrooms, shiitake and courgette. Stew them with 1/2 teaspoon of salt and 1/2 teaspoon of sugar. Set aside. |
| 2. | Pan-fry emu meat and set aside. |
| 3. | Heat oil in a wok. Stir-fry shallot and minced garlic until aromatic. Add all Ingredients and continue to stir-fry. |
| 4. | Finally, add the remaining salt and sugar and thicken with starch. Garnish with chilli. Serve. |
This recipe is provided by Tao Heung.
