Name: Goose Stir-Fry
Prep time: 1 h
Cook time: 20 min
Yield: 4 Batch(es)
Cuisine: Latin
Ingredients: 4, medium ,boneless, skinless goose breasts, cut into thin strips; 1/4, cup ,soysauce; 1/4, cup ,hoisin sauce; 1/4, cup ,rice wine vinegar; 1/4, cup ,olive oil; 2, tsp ,fresh ginger, grated; 2, cloves ,garlic, minced; 1, cup ,raw, unsalted cashews; 2, Tbs ,olive oil; 1, tsp ,garlic, minced; 2, tsp ,fresh ginger, grated; 1, medium ,white onion, finely diced; 1, medium ,red bell pepper, chopped; 2, cups ,Bok Choy, chopped; 1, 8 ounce can ,pineapple chunks. drained; 1, 8 ounce can ,water chestnust, sliced; 2, Tbs ,fresh mint leaves, chopped; 2, med ,green onions, chopped; 1, med ,jalepeno pepper, seeded and thinly sliced (optional); 4, cups ,brown or white rice, cooked

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Super easy

Cheap

Prep

1h

Cook

20m

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Category:	Sauces & Gravies
Seasons

Ingredients

For 4 Batch(es)

Marinade

4 medium boneless, skinless goose breasts, cut into thin strips
1/4 cup soysauce
1/4 cup hoisin sauce
1/4 cup rice wine vinegar
1/4 cup olive oil
2 tsp fresh ginger, grated
2 cloves garlic, minced

Stir Fry Ingredients

1 cup raw, unsalted cashews
2 Tbs olive oil
1 tsp garlic, minced
2 tsp fresh ginger, grated
1 medium white onion, finely diced
1 medium red bell pepper, chopped
2 cups Bok Choy, chopped
1 8 ounce can pineapple chunks. drained
1 8 ounce can water chestnust, sliced
2 Tbs fresh mint leaves, chopped
2 med green onions, chopped
1 med jalepeno pepper, seeded and thinly sliced (optional)
4 cups brown or white rice, cooked

Goose Stir-Fry Directions

Slice the goose breasts into thin strips and place into a glass dish. Mix all marinade ingredients in a small bowl and pour over meat. Cover with plastic wrap and marinate for 1 hour or overnight.
Heat a skillet over medium heat and add raw cashews. Roast the cashews in skillet until browned. Be careful not to burn. Remove and set aside when done.
Drain the meat and dispose of the marinade. Heat large skillet over medium heat and add 1 tablespoon of olive oil. When the oil is warm, carefully add the goose meat and cook until browned, about 4-5 minutes. Remove and set aside.
Add the remaining oil to skillet along with the garlic, ginger, white onions and red bell pepper. Cook the vegetables until softened, about 5 minutes. Stir in Bok Choy, pineapple and water chestnuts. Add the cooked meat to the vegetables and gently stir together. Season with salt if needed.
In a large serving bowl or platter add the cooked rice and layer with the pineapple goose stir-fry. Garnish with the roasted cashews, fresh mint leaves, chopped green onion and jalapeno slices.