Ostrich (or Venison) Exotic Mushroom Stir-Fry.

The exotic mushrooms are back, but this time in a delicious and healthy stir-fry.  I used ostrich fillet but you could use venison, the sweetness and lean nature of either meat makes them a perfect candidate for an Asian feast.  If you're a veggie then leave out the meat completely and just wallow in mushroom madness.  

As the whole shebang takes moments to cook remember (unlike me) to put on your rice on to cook before you even get cracking or else you risk overcooking the meat and veggies while you wait.

Ingredients (serves 2)

2 ostrich or venison fillets, sliced 1 cm wide

500g exotic mushrooms

6 tenderstem brocolli florets

2 garlic cloves, sliced

a large knob of fresh ginger, peeled and grated

lots of sesame oil

a handful of Thai, or sweet, basil

half a white onion

a handful of peanuts, roasted and chopped

a few baby squash or marrows, sliced

1 red chilli, sliced

2 tbsp runny honey

5 tbsp teryiake sauce

3 tbsp soy sauce

2 tsp fish sauce

2 tbsp rice wine (mirin)

lime to garnish

rice to serve

Method

1. Heat 4 tbsp sesame oil in a large frying pan.  Add the garlic, ginger and chilli.  Cook over a moderate heat for 4 minutes, stirring continuously.

2. Add the remaining ingredients, except the lime, and increase the heat (but if you like your meat pink hold it back for a couple of minutes).  Stir continuously over the heat for 5 minutes tops.

3. Just before serving toss in the peanuts, basil and drizzle over extra sesame oil.

Serve with rice and a lime wedge on the side.  So very delicious.