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Game Packets

Packet Sauce (makes over 2 cups-twice as much as you will need for this recipe)

1/4 cup pure sesame oil
1/4 cup peanut oil
1/2 cup mushroom soy sauce
1 cup rice wine vinegar
2 Tbsp. tamarind concentrate
1 Tbsp. sambal olek (spicy Thai chili sauce)
1 cup sugar
2 Tbsp. garlic, chopped
2 Tbsp. shallots, chopped
2 Tbsp. ginger, chopped
1/4 cup scallions, diced
2 Tbsp. sesame seeds, toasted

Game Packets

3 lbs. game meats (venison, duck, ostrich, pheasant, quail, squab, or chicken and turkey, if preferred). chopped
18 raddichio leaves, separated
18 bibb lettuce leaves, washed and separated
1/4 cup peanut oil
4 cloves fresh garlic, minced
2 inch piece of ginger, peeled and minced
4 scallions, cut on the bias
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 rib celery, diced
1 stalk lemon grass (tender heart only), minced
1/4 head napa cabbage, chopped
1/2 cup bean sprouts
1 bunch mint leaves, chopped
1 bunch cilantro, chopped
1/4 cup toasted cashews, chopped
1 cup Packet Sauce (recipe above)
2 Tbsp. corn starch
2 Tbsp. cold water

  1. Combine all of the Packet Sauce ingredients and mix. Store in a tightly covered container.
  2. Mix cornstarch and cold water together. Heat a large sauté pan or wok over high heat. Add 1/2 the peanut oil and all of the chopped meat. Brown completely, remove and drain excess oil.
  3. Add remaining peanut oil to hot skillet. Add garlic, ginger, peppers, scallions, celery, lemon grass and cabbage. Stir fry 1-2 minutes and add cooked meat. Add packet sauce, bring to a boil and add cornstarch mixture. Cook for 1-2 minutes till slightly thickened.
    Note: If you find that your skillet is too small (like we did), don't freak out! Just divide the food between two pans.
  4. Spoon meat into lettuce cups. Garnish with cashews, mint bean sprouts and cilantro. Serve with spicy dipping sauce.

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