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Red Oak Farm
3040 Big Buck Road
Trezevant, TN 38258
owners@redoakfarm.com
Copyright © 1998 -2012
All Rights Reserved
Red Oak Farm
Revised: almost weekly
Ginger Emu Stir-Fry
SAUCE:
½ cup water
2 TBSP honey
2 TBSP lemon juice
1 large clove fresh garlic, minced
1 TBSP soy sauce
½ teaspoon ground ginger
3 TBSP cornstarch
Combine water, honey, lemon juice, garlic, soy sauce and ginger, mixing well.
Add cornstarch and stir until dissolved well.
STIR FRY
2 cups carrots, sliced
2 cups broccoli florets
2 cups cauliflower florets
1 can (8-oz) sliced water chestnuts, drained
1 pound emu roast cut in 1/4” to ½” strips
1 TBSP olive oil
Heat oil in large wok or skillet. Add carrots, stir-fry 3 minutes or until
tender-crisp. Add remaining vegetables and stir fry for 2 more minutes. Remove
from pan. Add meat, stirring until lightly browned. Add sauce, stirring
constantly until thickened and glossy. Add vegetables, heat through.
Serve over noodles or rice. Serves 6.