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    Armadillo: Oriental Armadillo


    Source of Recipe


    www.cookwildgame.com

    List of Ingredients




    ¾ lb Boneless armadillo tenderloin, trimmed of fat, cut into matchstick-size shreds about 1 1/2 inches long

    2 tablespoons Vegetable oil
    2 large Eggs, lightly beaten
    4 cup Shredded green cabbage
    10 Dried Chinese black mushrooms, soaked in hot water for 20 minutes, drained, stems removed, caps thin sliced
    8 Scallions, green part only, cut into 1-inch lengths
    ½ cup Hoi sin sauce
    8 Mandarin pancakes or flour tortillas, steamed
    3-1/2 tablespoons reduced-sodium soy sauce
    3-1/2 tablespoons rice wine or sake
    1teaspoon sesame oil
    6 cloves garlic, minced
    1-1/2 tablespoons minced fresh ginger
    3 tablespoons chicken broth
    1-tablespoon cornstarch
    ½ teaspoon sugar
    ¼ teaspoon freshly ground black pepper

    Recipe



    In a medium-sized bowl, combine 2-1/2 tablespoons soy sauce, 1-1/2 tablespoons rice wine, and 1-teaspoon sesame oil, add armadillo and toss lightly to coat. Cover with plastic wrap and refrigerate for 30 minutes. In a small bowl, combine garlic and ginger; set aside. In a small bowl, combine 1 tablespoon soy sauce, 2 tablespoons rice wine, chicken broth, cornstarch, sugar, and pepper - blend well; set aside.

    Heat a wok or large skillet over high heat, add 1-tablespoon vegetable oil and heat until very hot. Add the marinated armadillo and stir-fry until the meat is cooked through, about 2 minutes. Remove with a slotted spoon and set aside. Cook down any remaining juices to a glaze and add to the armadillo. Add another 1/2-tablespoon oil to the wok and heat until very hot. Add eggs and stir-fry, scrambling them until just dry. Remove and set aside.

    Add the remaining 1/2 tablespoon oil and heat until very hot, add the minced seasoning and stir-fry 10 to 15 seconds. Add cabbage and mushrooms and stir-fry until tender, about 2 minutes. Pour in the sauce mixture and stir constantly until thickened, about 1minute. Return the armadillo and eggs to the pan and toss until heated through, stir in scallions. Transfer to a platter. To serve, spread some sauce over a steamed pancake or tortilla, spoon some of the stir-fried mixture on top, roll up and eat.

    Yield: 4 servings

 

 

 


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