Originally Posted by blh3d
So i shot a buck yesterday and decided i would keep the heart and liver. Any good recipes for either of those
4 sticks celery, chopped
1 tablespoon sweet basil (dried & crushed)
About 2 thumbs of fresh ginger root, peeled. (piece of ginger about the size of both your thumbs) Sliced matchstick style.
5 chopped scallions, including the green tops.
3 cloves garlic, minced.
Juice of 1 lemon
1 teaspoon rooster sauce OR garlic/chili paste (or to taste)
1 tablespoon honey
Slice heart into (roughly) 2" X 3/4" pieces, about 1/4" thick
Heat wok over high heat with dark sesame oil (or your fav high heat oil) heat it till the oil starts to smoke. Use the oil liberally, I don't measure it, I just pour it in, add more if the meat starts to stick.
Add celery, garlic & ginger to hot oil in wok (a skillet works too) and stir. Keep it moving for about 2-3 minutes. Add the meat & stir often, make sure everything gets coated with oil. Add about a tablespoon of SWEET
basil (dried & crushed), if it doesn't say "sweet" on the label, it's not what you want for this. You can also use 5 or 6 fresh leaves of Thai basil instead.
Keep going for a few minutes, I never timed it, but it doesn't take long. When the meat is about done, add the scallions, rooster sauce & lemon juice, stir constantly & quickly for about another minute or 2.
Now add the soy sauce, I never measure this either, I just shake it in straight from the bottle, about 11 shakes of Kikkoman low sodium soy sauce is what I use, so however much that is.
You have to stir fast now, cuz the soy sauce will start to caramelize as soon as it hits the hot wok. As soon as it starts to thicken, remove from heat & add the honey, just drizzle it all over & stir it in well.
I like to serve this over rice or noodles (a tablespoon of hot madras curry in the rice does wonders!) Sometimes I serve it with stir-fried red (purple) cabbage too, just sliced cabbage, stir-fried till it turns blue with a dash of lemon juice & soy sauce at the very end of cooking. The cabbage is done when it turns blue. A little black pepper and a couple pinches of tarragon go into the cabbage while cooking.