*  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