Wild Pork and Green Bean Stir Fry
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Nothing beats a simple and delicious stir fry for a weeknight meal, particularly with wild game! Here, I took thin slices from the bottom round of a wild pig, marinated them into tenderness with a Chinese velveting technique, then stir fried them in a hot wok along with green beans, garlic, chilies, and a classic Chinese stir fry sauce. You could use top round, eye of round, sirloin, sirloin tip, or loin for this stir fry rather than the bottom round I used, and you can even change up the meat to pretty much any wild game, whether that be bear, turkey, duck, venison, goose, etc. You could also change up the vegetables, replacing the beans with asparagus, broccoli, snow peas, snap peas, or Chinese greens; just follow the same procedure with whatever vegetable you end up using.
The wild pork I used in this recipe came from a pig I shot at the Harvesting Nature Wild Pig Hunting Culinary Camp in Texas. If you’d like to harvest your own wild pig as well as learn the fundamentals of shooting, hunting, field care, gutting, skinning, butchering, packaging, storing, and cooking, sign up for one of our Culinary Camps now!
Serves: 4
Time to Make: 20 minutes
Also make with: any lean meat
Serve with: rice or noodles
Looking for more wild pig recipes? Try this Wild Pulled Pork Sandwich recipe by Rikki Folger!
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Wild Pork and Green Bean Stir Fry
4
servings20
minutes10
minutesKeep the screen of your device on
Ingredients
- For the Stir Fry
1 lb green beans, trimmed and cut in half on a bias
1/2 lb wild pork bottom round or loin
1 tsp cornstarch
1/4 tsp kosher salt
1/4 tsp baking soda
1 tsp soy sauce
1 tbsp shaoxing wine or cooking sherry (optional)
1 mild red chili, sliced
2 tbsp lard or neutral oil
- For the Sauce
2 cloves garlic, minced
1 tbsp shaoxing wine or cooking sherry (optional)
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar
1/4 cup water or chicken stock
1 tbsp cornstarch
Preparation
- Bring a pot of water to a boil. Add a big pinch of salt. Add the trimmed beans and cook for 2 minutes. Drain immediately and run under cold water until completely cooled. Set aside.
- Slice the pork into thin strips, then transfer to a bowl. Add the cornstarch, salt, baking soda, soy, and wine, mix well. Set aside to marinate for 10-20 minutes.
- Mix the sauce ingredients in a bowl.
- Add the lard or oil to a wok or large skillet over high heat.
- Add the pork and stir fry for about 2 minutes, or until cooked through, stirring and tossing often.
- Add the blanched green beans and chilies cook 30 seconds.
- Stir the sauce in the bowl, then add it, quickly stirring it into the stir fry as it thickens. Remove wok from heat and give a final stir. Serve with rice. Enjoy!
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