4 chukar, boned, cubed or sectioned
2 red bell peppers, diced
2 yellow bell peppers, diced
2 green bell peppers, diced
1 large onion, diced
1 bunch broccoli, cut into florets
1 head cauliflower, cut into florets
6 carrots, julienned
3 cloves garlic, minced
4 T. minced gingerroot
4 green onions, cut 1 inch long on bias
1 bunch bok choy, cabbage or Swiss chard, cut into 1-inch slices
1 T. hoisin sauce
1/2 cup soy sauce
1/4 cup red wine
2 T. hot chili paste (optional)
Salt
Pepper
Sesame oil
Sauté chukar in hot skillet. Add bell peppers, onion, broccoli, cauliflower, carrots, garlic, gingerroot, green onions and bok choy, stirring quickly. Add hoisin sauce, soy sauce and wine. Add hot chili paste, if desired. Season with salt and pepper. Add sesame oil last.
Mark Martin
Covington, Ohio
From—Completing the Hunt: Cooking Game with NAHC Members