Grouse Stir Fry


2 tbsp. Soya sauce

2 tbsp. corn starch
1 tbsp. minced fresh ginger root (or 3/4 tsp. ground ginger)
1 tbsp. chicken bouillon granules
1 1/3 cup water
1 boneless, skinless grouse breast (about 3/4 pound) cut into strips
2 tbsp. cooking oil
1 cup broccoli florets
1 cup carrots
1 cup celery
1 cup onion
1 cup frozen snow peas
Hot cooked white or wild rice

In a small bowl, combine Soya sauce, cornstarch, ginger and bouillon. Add
water and set aside. Using a skillet or wok over medium high heat, stir fry
grouse strips in 1 tbsp. oil until meat is no longer pink (about 3 or 4
minutes only). Remove and keep warm. Add remaining oil to pan. Stir fry
broccoli and carrots for 2 minutes. Add celery, onion and peas. Stir-fry
until vegetables are crisp and tender (about 4 to 5 minutes). Stir the Soya
sauce mixture and add it to the skillet of vegetables. Bring to a boil, cook
2 minutes. Add meat, mix well. Serve over rice. Serves four.

(Recipe courtesy of Susie Q and Trophy Travel Camp Cook’s Recipes)

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