Anonymous Tue May 23 19:42:15 2006

1 tablespoon cornstarch

1/4 cup light soy sauce

1/4 cup dry sherry

1/2 teaspoon sugar

1 teaspoon ginger -- peeled and grated

1 pound emu -- sliced very thin

3 tablespoon olive oil

1/4 teaspoon salt

1 clove garlic -- minced

8 ounces sliced mushrooms

In a small bowl, blend cornstarch with soy sauce until smooth. Add sherry, sugar and

ginger. Combine this sauce and meat; marinate for one hour. Strain marinade from meat

and reserve marinade. In wok or large heavy skillet, heat olive oil and salt until very hot. Add

meat and brown on both sides. Add garlic and mushrooms; stir fry for two minutes. Add

marinade and heat through. (If necessary, thicken with a small amount of cornstarch

diluted in water.) Delicious served over rice. 4 Servings. Recipe by: John Mills Posted to

BBQ List by Lloyd on Feb 17, 1998