Magpie goose stir-fry with ginger and garlic
This versatile stir-fry recipe is suitable for entertaining friends and for a quick mid-week family meal. Here I use magpie goose, but this meal would work just as well with venison, or even lean beef.
The first steps in this recipe employ a Chinese technique called ‘velveting’ where strips of meat are marinated in egg white and corn starch. This results in tender meat with a slightly crispy outside, the texture of which holds the sauce wonderfully. You can of course omit this step entirely, but the results won’t be nearly as good.
Serves: 4 People
Duration: 35 minutes
Ingredients
- 3-4 magpie goose breasts, sliced into strips
- Garlic powder
- Ground paprika
- 1 egg white
- 1 tablespoon light soy sauce
- ¾ cup cornflour
- 1 cup oil, for frying
- 2 medium carrots, halved lengthwise and sliced evenly
- 1 tablespoon sesame seeds (optional)
- 1 red chilli (optional)
- Chinese greens.
Sauce
- 2 tablespoons light soy sauce
- 2 teaspoons sesame oil
- 2 tablespoons palm sugar (crushed)
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon chicken stock powder
- 2 tablespoons water
- 2 teaspoons corn flour.
Method
- Slice the meat into bite sized strips, sprinkle with garlic powder and ground paprika. Place into a bowl with the egg white and 1 tablespoon of light soy sauce. Mix well, ensuring the meat is evenly coated. Set this aside to marinate while you prepare the other ingredients.
- Slice the carrots and chilli. Combine all the sauce ingredients except the water and corn flour together and mix well. Add the water to the corn flour to make a slurry. Add this to the sauce ingredients.
- Put a wok on a medium-high heat and add approximately 3cm of oil. While the oil is heating, place ¾ cup of corn flour into a large bowl and toss the meat through the corn flour, ensuring it is evenly coated.
- Test the oil temperature by carefully dropping in one piece of meat. If the oil bubbles immediately it is the correct temperature. Cook the meat in small batches, not over-crowding the wok, until it is all done.
- In a separate fry-pan or wok, sauté Chinese greens in a little oil, while cooking the batches of meat.
- Drain oil, except about 1 tablespoon worth, from the wok. Stir-fry the carrot until tender, but not soft, which should take about 3 minutes.
- Add the sauce to the wok and cook until it begins to thicken. Return the meat to the work, sprinkle with sesame seeds and carefully toss through.
- Serve immediately on rice or noodles, with the sautéed greens and garnish with freshly sliced red chilli.
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