Buffalo Stir-fry

Serves 4-6

 
 
1 medium sized Buffalo sirloin cut into thin strips
1 lb Broccoli, washed and cut into chunks
2 medium Carrots, peeled and cut diagonally
1 heaping tbsp Finely chopped fresh garlic
1 heaping tbsp Finely chopped fresh ginger
1 1/2 tbsp Soya sauce
1/2 tsp Sea salt
2 tbsp Olive oil
1/2 tsp Sesame seed oil
1 tbsp Cornstarch
1/4 cup Water or Buffalo broth
  Tabasco Sauce if desired
  Black pepper to taste
   
  Preparation

1. Place sliced carrots in pot of boiling water. After boiling slightly, add mouth sized sprigs of broccoli.

2. Partially cook both vegetables (do not over cook).

3. Remove, drain and set aside.

4. Combine 1/4 cup of cold water or Buffalo broth with soya sauce and cornstarch and set aside.

5. Heat wok or large cast-iron frying pan.

6. Add olive oil, salt, pepper, garlic and ginger

7. Constantly stir until garlic and ginger are slightly brown then turn up heat and add Buffalo meat.

8. When meat is slightly brown add carrots and broccoli. If mixture is dry add 2 tbsp. of water, turn heat to medium and simmer with lid for 3 minutes.

9. Stir water and soya sauce mix and add to pan, stirring until thick

10. Simmer slightly and serve on 'real' (not minute) hot rice.

Note: You can cook your rice without salt...enjoy, as the Orientals do, all flavours by taking small portions of your stir-fry along with a mouth full of fluffy rice.