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FACT: Two Guinea Fowl eggs are the equivalent of one size large chicken egg, for cooking purposes.

 

 

Recipe for Guinea Fowl Stir-Fry

Gourmet Twist to a Traditional Oriental Dish

By Damien Andrews

You don't need a wok in order to make oriental stir-fry. You don't require chicken meat in order to put together a delicious poultry stir-fry. Consider using guinea fowl meat instead of chicken meat, the next time you make stir-fry. Guinea fowl meat is very lean, containing about 23.4% protein, 8.9% fat, and about 717 calories per one pound of meat. Ask your neighborhood butcher to order guinea fowl for you so you can sample this healthy, delicious bird for yourself.

What You Will Need To Prepare Guinea Fowl Stir-Fry:
1 cup of buttermilk baking mix
½ teaspoon black pepper
1 pound of diced, uncooked guinea fowl meat
4 guinea fowl eggs, or 2 large chicken eggs
1 tablespoon of peanut oil
3 medium carrots, cut diagonally into ½" pieces
1 green pepper, cut into strips
1 small onion, thinly sliced and separated into rings
2 tablespoons water
3 tablespoons of peanut oil
¾ cup chicken broth
2 tablespoons of teriyaki sauce
2 to 4 cups of hot cooked rice for serving

In a large plastic Ziplock bag, combine the baking mix and black pepper. Seal the bag and shake to mix. Set aside. In a large mixing bowl, combine the guinea fowl meat and slightly beaten eggs. Stir gently to coat the guinea fowl meat with the egg. Remove the guinea fowl meat from the egg mixture using a slotted spoon. Transfer the egg-coated meat into the plastic bag with the baking mix. Shake to coat the meat thoroughly. Remove the guinea fowl meat from the bag and set aside. Discard the plastic bag with baking mix, as well as the egg mixture.

In a large wok or skillet, heat 1 tablespoon of peanut oil over a medium-high heat until hot. Add the carrots, and stir while cooking for about two minutes. Now add the green pepper and onion slices. Cook and stir for about 1 minute longer. Add the water, cover the wok and steam for about 5 minutes, or until the vegetables are tender-crisp. Remove the vegetables from the wok and keep warm.

Add 3 tablespoons of peanut oil to the wok and heat over a medium-high flame until hot. Add the guinea fowl meat. Cook and stir until golden brown, and no longer pink in the center. Combine the chicken broth and teriyaki sauce, and then pour over the meat. Return the vegetables to the wok. Cook and stir until heated through. Serve Guinea Fowl Stir-Fry on top of a bed of rice. This recipe makes enough to feed about 4 to 6 people.

 

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