Goose Pineapple Stir-Fry (Nevada Foodies photo)
December 15, 2016
By Kristy Crabtree, NevadaFoodies.com
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Marinade Prep Ingredients :
4 goose breasts, sliced into 1/4 inch strips 1/4 cup low sodium soy sauce 1/4 cup hoisin sauce 1/4 cup rice wine vinegar 1/4 cup olive oil 2 teaspoons fresh grated ginger 2 garlic cloves sliced thin Directions :
Clean 4 goose breasts and slice into 1/4 inch thin strips and place into a glass dish or pan. Mix all marinade ingredients in a small bowl and pour over meat. Cover with plastic wrap and marinate for 1 hour or overnight.
Stir-Fry Ingredients :
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1 tablespoon of olive oil 1 teaspoon of garlic, finely chopped 2 teaspoons of fresh ginger 1 white onion, diced 1 red bell, chopped 2 cups of Bok Choy, chopped 1 cup of bean sprouts 8 ounces of water chestnuts, sliced 3 green onions, finely chopped 8 ounces of drained pineapple chunks 2 tablespoons of mint, chopped 4 cups of cooked white rice Other ingredients to substitute or add to this goose stir-fry recipe are sliced mushrooms, shredded cabbage, shaved carrots, baby corn and bamboo shoots. (Nevada Foodies photo)
Directions :
Cook rice as directed on package.
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Heat large skillet over medium-high heat. Add one tablespoon of olive oil to skillet along with red bell pepper, garlic, ginger and white onion. Sauté vegetables for 5 minutes to slightly soften. Add marinated goose meat to skillet and continue to cook until lightly browned, usually about 5 to 6 minutes . Add chopped Bok Choy, bean sprouts, water chestnuts and green onions to the skillet. Gently stir everything together and continue to cook for 1 to 2 minutes . Remove from heat and pour the goose stir-fry over cooked rice. Garnish with pineapple and fresh mint.
Editor’s Note: This recipe was featured on “ The Fowl Life with Chad Belding .”
For more information about this recipe, please visit: http://www.nevadafoodies.com/goose-pineapple-stir-fry/
