Deer Heart Stir Fry
Equipment
- Chef's knife
- Cutting board
- Wok or large (at least 12" skillet)
Ingredients
- 1 each heart about 6 oz before trimming
- 3 tablespoons oil neutral, high-heat tolerant
- 1 small onion 1/4" dice
- 3 cloves garlic minced
- 1.5 inch ginger peeled and minced
- 1/2 pound sweet peppers, sliced about 1 very large 2 medium or 4 small and skinny
- 1 teaspoon sugar
- 3 cups shredded mustard greens
- 1/4 cup dry sherry
- 3 tablespoons soy sauce
- 1 teaspoon malt vinegar or black vinegar
- 1 teaspoon sesame oil
- 2 tablespoons toasted sesame seeds
- 2 each scallions, thinly sliced
Instructions
- Butterfly heart and remove interior structural muscles (these look like thick threads of muscle. They're edible, but not very attractive, and cook more quickly than uniform slices). Trim exterior fat and slice as thinly as possible, 1/8" or thinner.
- Heat oil over medium-high heat until very hot and shimmering, but not smoking. Add onion, ginger, and garlic and sauté while stirring until fragrant.
- Add peppers, sugar and a pinch of salt and sauté for about 45 seconds. Add sherry and bring to a boil.
- Add greens and sliced heart, soy sauce, and vinegar. Sauté, stirring vigorously, for about 1 minute, just until greens are wilted. Remove from heat.
- Finish with sesame oil, sesame seeds, and scallions. Serve with curly noodles or rice.
Notes
For cold-season variations, substitute julienned carrots for the peppers, and cook them longer for about 2 minutes, until almost tender.
