Logo

What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Connect me to:
Home
Articles
Book reviews
Letters to the Editor
Newmans News and Notes
Recipes
Restaurant reviews

Article Index (all years, slow)
Article Index (2019)
Article Index (last 2 years)
Things others say
Related Links

Log In...
New User...
All Users...

Beech Mushrooms and Meat

Unusual Ingredients

Beech Mushrooms and Meat
Ingredients:
1/4 pound ostrich (or another red meat), chopped
1 teaspoon dark soy sauce
1 teaspoon sugar
1 teaspoon chicken bouillon powder
3 ounces beech mushrooms, rinsed, then coarsely minced
3 Tablespoons cornstarch mixed with two tablespoons cold water
3 sprigs fresh coriander, minced
1 Tablespoon fresh ginger, minced
2 egg whites
1/2 teaspoon sesame oil
Preparation:
1. Mix ostrich, soy sauce, sugar, and bouillon powder and set aside for half an hour.
2. Bring two cups water to the boil, add meat and mushrooms and as soon as water returns to the boil, turn off the heat source and stir in cornstarch mixture and stirring it until thickened.
3. Remove pot from the heat source, stir in minced coriander and fresh ginger and the egg whites and stir for one minute. Then add sesame oil and serve.

                                                                                                                                                       
Flavor and Fortune is a magazine of:

Copyright © 1994-2019 by ISACC, all rights reserved
Address
3 Jefferson Ferry Drive
S. Setauket NY 11720