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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.