Wild boar with vegetables
Instructions
Cut the meat into thin slices or strips and place in a large mixing bowl.
Add peeled and chopped garlic, chili pepper, chopped and washed away, and soy sauce and let marinate for an hour.
Wash and peel the peppers, then cut them into strips.
Clean the spring onions and the celery and cut thin rings the first and second strips.
Cut into slices with bamboo shoots; wash and dry the mushrooms.
Then heat oil in wok or saucepan, heat the meat, marinated, drained from a high flame for a few seconds, stirring constantly with a wooden spoon, then remove from Bowl and put it aside.
Place all vegetables in wok, let Cook over high heat, stirring constantly, for 3-4 minutes.
Add meat, stir, then add the soy sauce and ground pepper, then tied it with potato starch, dissolve in a little cold water.
In a pan you make toast the nuts, spread on the meat along with the cilantro and serve with white rice.
---The original recipe, borrowed from Oriental cuisine, involves the use of pork, that in the version that we propose has been replaced with the wild boar.
The result is a much more intense flavor, thanks to the type of cooking required, which enhances the flavour of fresh wild boar meat.
The use of the wok, the traditional Chinese, pan allows you to mix together all ingredients and cook them quickly and perfectly, thanks to high and evenly distributed heat.
In this way both the vegetables and the meat retain all their juices and are soft and tasty.
Ingredients and dosing for 2 persons
- 400 g of boar walnut
- 50 G = = red pepper
- 50 g of yellow pepper
- 50 g of green pepper
- 1 Bunch spring onions =
- 100 g of celery
- 150 g of canned bamboo shoots
- 50 g of chinese mushrooms
- 2 cl of soybean oil
- 2 tablespoons of soy sauce
- White pepper
- 1/2 teaspoon of potato starch
- 30 g of cashez nuts
- 2 tablespoons of minced cilantro
- For the marinade:
- 1 clove of garlic
- 1 chili
- 5 tablespoons of soy sauce