Header image  
   
line decor
  HOME  :: SALSA AND DIPS :: DRINKS :: DESSERTS :: APPETIZERS :: SOUPS & STEWS :: HOT SAUCE 
line decor
   
 
EMU SUKIYAKI
  • 2 lbs. ground Emu
  • 2 tablespoons sugar
  • 1/3 cup Japanese soy sauce
  • 1/4 cup A-1 Steak Sauce
  • 1 teaspoon salt
  • 1 (6 oz.) can sliced mushrooms
  • 2 medium onions, thinly sliced
  • 1 green pepper, sliced in thin strips
  • 6 scallions, cut in 1 inch pieces
  • 1 cup thinly sliced celery
  • 1 (8oz.) can water chestnuts, sliced
  • 1 (8 oz.) can bamboo shoots
  • 1 tablespoon cornstarch
  • 1 1/2 cups converted rice, cooked.
    1. In large skillet, brown Emu until crumbly.
    2. In small bowl mix sugar, soy sauce, A 1 and salt. Set aside.
    3. Drain mushroom reserving liquid.
    4. When meat is cooked, mix in vegetables. Add sauce.
    5. Simmer 3 minutes or until vegetables are tender crisp. Combine cornstarch and reserved mushroom liquid.
    6. Stir into Sukiyaki. Cook just until thickened. Serve over rice.

     

     
      BACK TO MAIN COURSES