Wild PigWild Recipes

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.

Wild Pork and Green Bean Stir Fry

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



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Wild Pork and Green Bean Stir Fry

Recipe by Adam Berkelmans
0.0 from 0 votes
Course: Wild Pig, Wild Recipes
Servings

4

servings
Prep time

20

minutes
Cooking time

10

minutes
Cook Mode

Keep 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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Adam Berkelmans

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

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