Ballinwillin House - Wild Boar Stir Fry 1Kg
| Title | Price |
|---|---|
| 1 x 0g | €17.50 |
Quality lean cuts of Wild Boar meat produced from our free range herd right here on the farm. Serve piping hot with noodles or rice.
Wild Boar Stir Fry Recipe
INGREDIENTS
1/2 pound wild boar tenderloin
1 tablespoon rice wine or rice vinegar
1 tablespoon honey
2 tablespoons soy sauce (separated)
2 teaspoons chinese five spice
1 tablespoon oil
1/2lb shrimp (peeled and deveined)
1 sausage (about 2-3 oz, cut into matchsticks)
2 cups thin rice noodles (aka)
2 dried chili peppers (or 2 teaspoons red pepper flakes)
2 eggs (beaten)
1/2 onion (sliced)
3 cups napa cabbage (shredded)
1 red bell pepper (cut into matchsticks)
1 carrot (cut into matchsticks)
2 tablespoons curry powder
1/2 tablespoon sesame oil
DIRECTIONS
Step 1
Soak the noodles in cold water while making everything else (should soak about 20 minutes).
Mix the rice wine, 1 1/2 T of the soy sauce, Chinese 5 spice and honey and use as a marinade for the boar/pork tenderloin. Marinate for a few minutes, while prepping the oven and/or chopping vegetables. Set the broiler to 500 and broil boar on a foil-lined baking sheet until cooked through, flipping half way through. (Should take 3-5 minutes a side depending on thickness.) Let cool for a few minutes, then chop into matchstick pieces about the same size as all the veggies and the sausage.
Step 2
Heat a wok or sauté pan over medium heat. Add a little oil and cook the eggs. Remove and chop into long pieces, reserve for later. Turn the pan to medium high heat. Add the shrimp and meats and cook until the shrimp are cooked through. If your pan is a little small, remove the meats from the pan and set aside. Add all the vegetables and the curry powder and red peppers and stir fry until they are just starting to turn soft, about a minute. Take the noodles out of the water, shake the excess off a little and add to the pan. As you’re adding the noodles, rip them into shorter pieces. Add a little salt and pepper to taste and mix well, making sure the noodles don’t stick. Remove from heat, or transfer everything to a bowl, and add the meat back into mixture. Add 1/2 tablespoon of soy sauce, scallions and egg. Serve piping hot!
Wild Boar Stir Fry Recipe
INGREDIENTS
1/2 pound wild boar tenderloin
1 tablespoon rice wine or rice vinegar
1 tablespoon honey
2 tablespoons soy sauce (separated)
2 teaspoons chinese five spice
1 tablespoon oil
1/2lb shrimp (peeled and deveined)
1 sausage (about 2-3 oz, cut into matchsticks)
2 cups thin rice noodles (aka)
2 dried chili peppers (or 2 teaspoons red pepper flakes)
2 eggs (beaten)
1/2 onion (sliced)
3 cups napa cabbage (shredded)
1 red bell pepper (cut into matchsticks)
1 carrot (cut into matchsticks)
2 tablespoons curry powder
1/2 tablespoon sesame oil
DIRECTIONS
Step 1
Soak the noodles in cold water while making everything else (should soak about 20 minutes).
Mix the rice wine, 1 1/2 T of the soy sauce, Chinese 5 spice and honey and use as a marinade for the boar/pork tenderloin. Marinate for a few minutes, while prepping the oven and/or chopping vegetables. Set the broiler to 500 and broil boar on a foil-lined baking sheet until cooked through, flipping half way through. (Should take 3-5 minutes a side depending on thickness.) Let cool for a few minutes, then chop into matchstick pieces about the same size as all the veggies and the sausage.
Step 2
Heat a wok or sauté pan over medium heat. Add a little oil and cook the eggs. Remove and chop into long pieces, reserve for later. Turn the pan to medium high heat. Add the shrimp and meats and cook until the shrimp are cooked through. If your pan is a little small, remove the meats from the pan and set aside. Add all the vegetables and the curry powder and red peppers and stir fry until they are just starting to turn soft, about a minute. Take the noodles out of the water, shake the excess off a little and add to the pan. As you’re adding the noodles, rip them into shorter pieces. Add a little salt and pepper to taste and mix well, making sure the noodles don’t stick. Remove from heat, or transfer everything to a bowl, and add the meat back into mixture. Add 1/2 tablespoon of soy sauce, scallions and egg. Serve piping hot!
Shelf Life: 14 Days
Gluten Free
Organic