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Author Topic: Hoisin Bear Stir-Fry  (Read 685 times)

Offline PastorJoel

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Hoisin Bear Stir-Fry
« on: January 24, 2018, 01:42:02 PM »
This is a simple meal that I find REALLY tasty.
Now, each time I have done this the bear meat has been a bit hard to chew, but really really good.  If anyone can give me advice on how to make it easier to chew, please speak up!  :tup:


2 lbs (or so) of bear meat.  Cut into small (1"x1" or smaller) cubes.
Hoisin sauce
Stir-Fry veggies of your choice
I use
1 head of broccoli
2 cups or more, carrot slices
A hand full of fresh green beans
one whole onion
one green pepper
steamed rice


Throw all of the veggies in a 12-inch skillet with a bit of olive oil and cook them on medium-high heat, but only until the veggies are half cooked (partly soft, partly hard)

take out the veggies and set aside.

In the same hot skillet toss in bear meat.  Cook on med-low heat until all red color is gone.  If needed, drain excess moisture.  Add 1 1/2 cup hoisin sauce.  Cook for another minute or two.

Add veggies back into skillet and mix with meat

Serve over rice.

Offline Wingin it

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Re: Hoisin Bear Stir-Fry
« Reply #1 on: January 24, 2018, 07:07:18 PM »
Sounds good! Maybe try larger cubes of bear meat and searing them with high heat?

Offline quadrafire

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Re: Hoisin Bear Stir-Fry
« Reply #2 on: January 24, 2018, 07:30:22 PM »
Maybe pressure cook the bear first?

Offline DOUBLELUNG

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Re: Hoisin Bear Stir-Fry
« Reply #3 on: January 25, 2018, 05:09:45 PM »
I've been on a slow cooker (crock pot) curry kick, maybe precook your bear chunks in the crock pot?
As long as we have the habitat, we can argue forever about who gets to kill what and when.  No habitat = no game.

Offline runamuk

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Re: Hoisin Bear Stir-Fry
« Reply #4 on: January 25, 2018, 05:20:05 PM »
Slow cook or pressure cook the bear then saute with sauce.
Sent from a fairy ring

benchleg

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Re: Hoisin Bear Stir-Fry
« Reply #5 on: January 25, 2018, 05:57:41 PM »
Tag. Yum.

Offline Avalanche

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Re: Hoisin Bear Stir-Fry
« Reply #6 on: January 25, 2018, 07:16:07 PM »
Looks good! I'm saving this one for future reference.

You might also try "velveting" the meat. That's the traditional Chinese way to prep meat for a stir fry. Haven't tried it yet but it looks pretty simple -- basically a marinade with wine, egg white and corn starch, then a hot oil bath.

 

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