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2 lb. boar round steak (well trimmed),
cut into 1 inch pieces
1/2 teaspoon meat tenderizer
1/4 cup cornstarch
3 to 4 tablespoons curry powder
1 teaspoon salt
1/2 teaspoon garlic powder 1/4 to 1/2 teaspoon crushed red
pepper flakes
1 can (14 1/2 oz.) chicken broth
3 tablespoons vegetable oil
2 cups fresh broccoli flowerets
2 cups sliced carrots (1/2 inch slices)
2 cups sliced celery (1 inch lengths)
In medium mixing bowl, combine boar pieces and tenderizer. Stir to coat. Cover with plastic wrap. Chill 1 hour. In small mixing bowl, combine cornstarch, curry powder, salt, garlic powder and pepper flakes. Blend in broth. Set aside. In 12 inch nonstick skillet or wok, heat oil over medium - high heat. Add broccoli, carrots and celery. Cook for 5 to 7 minutes, or until vegetables are tender crisp, stirring frequently. With slotted spoon, remove vegetables from skillet. Set aside. In same skillet, cook meat over medium - high heat for 3 to 5 minutes, or until browned, stirring frequently. Returning vegetables to skillet. Stir to combine. Add broth mixture to skillet. Cook for 2 to 3 minutes, or until sauce is thickened and translucent, stirring constantly. Serve over hot cooked rice, if desired.
2 lb. boar round steak (well trimmed),
cut into 1 inch pieces
1/2 teaspoon meat tenderizer
1/4 cup cornstarch
3 to 4 tablespoons curry powder
1 teaspoon salt
1/2 teaspoon garlic powder 1/4 to 1/2 teaspoon crushed red
pepper flakes
1 can (14 1/2 oz.) chicken broth
3 tablespoons vegetable oil
2 cups fresh broccoli flowerets
2 cups sliced carrots (1/2 inch slices)
2 cups sliced celery (1 inch lengths)
In medium mixing bowl, combine boar pieces and tenderizer. Stir to coat. Cover with plastic wrap. Chill 1 hour. In small mixing bowl, combine cornstarch, curry powder, salt, garlic powder and pepper flakes. Blend in broth. Set aside. In 12 inch nonstick skillet or wok, heat oil over medium - high heat. Add broccoli, carrots and celery. Cook for 5 to 7 minutes, or until vegetables are tender crisp, stirring frequently. With slotted spoon, remove vegetables from skillet. Set aside. In same skillet, cook meat over medium - high heat for 3 to 5 minutes, or until browned, stirring frequently. Returning vegetables to skillet. Stir to combine. Add broth mixture to skillet. Cook for 2 to 3 minutes, or until sauce is thickened and translucent, stirring constantly. Serve over hot cooked rice, if desired.
