Goose Stir-Fry

This Asian inspired stir-fry dish is another one of our favorite Canada Goose recipes to serve up for the family or a special occasion. Be sure to garnish with roasted cashews, fresh mint, green onion and a few sliced green chilies.

Serves: 4-6
Preparation: 1 hour
Cook Time: 20 minutes

Marinade Ingredients

• 4 boneless skinless goose breasts, cut into thin strips
• 1/4 cup low sodium soy sauce
• 1/4 cup hoisin sauce
• 1/4 cup rice wine vinegar
• 1/4 cup olive oil
• 2 teaspoons fresh grated ginger
• 2 garlic cloves, minced

Ingredients

• 1 cup raw unsalted cashews
• 2 tbsp olive oil
• 1 tsp garlic, minced
• 2 tsp fresh ginger
• 1 medium white onion, finely diced
• 1 red bell, chopped
• 2 cups Bok Choy, roughly chopped
• 8 oz pineapple chunks, drained
• 8 oz water chestnuts, sliced
• 2 tbsp fresh mint leaves, chopped
• 2 green onions, chopped
• 1 jalapeno, thinly sliced (optional)
• 4 cups cooked white or brown rice

Directions

1. Slice the goose breasts into thin strips and place into a glass dish. Mix all marinade ingredients in a small bowl and pour over meat. Cover with plastic wrap and marinate for 1 hour or overnight.
2. Heat a skillet over medium heat and add raw cashews. Roast the cashews in skillet until browned. Be careful not to burn. Remove and set aside when done.
3. Drain the meat and dispose of the marinade. Heat large skillet over medium heat and add 1 tablespoon of olive oil. When the oil is warm, carefully add the goose meat and cook until browned, about 4-5 minutes. Remove and set aside.
4. Add the remaining oil to skillet along with the garlic, ginger, white onions and red bell pepper. Cook the vegetables until softened, about 5 minutes. Stir in Bok Choy, pineapple and water chestnuts. Add the cooked meat to the vegetables and gently stir together. Season with salt if needed.
5. In a large serving bowl or platter add the cooked rice and layer with the pineapple goose stir-fry. Garnish with the roasted cashews, fresh mint leaves, chopped green onion and jalapeno slices.