Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Cornstarch

  2. 1/4 cup 59ml Light soy sauce

  3. 1/4 cup 59ml Dry sherry

  4. 1/2 teaspoon 2 1/2ml Sugar

  5. 1 teaspoon 5ml Ginger - peeled and grated

  6. 1 lb 454g / 16oz Emu - sliced very thin

  7. 3 tablespoons 45ml Olive oil

  8. 1/4 teaspoon 1 1/3ml Salt

  9. 1 Garlic - minced

  10. 8 oz 227g Sliced mushrooms

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.

  2. Servings. Recipe by: John Mills Posted to BBQ List by Lloyd on Feb 17, 1998


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