A super fast, healthy and easy – partridge with ginger and garlic sauce stir fry. Made with store cupboard favourites such as soy, honey and noodles.
Any game meat can be used in this dish, but partridge is the perfect choice.
Ingredients
- 6 partridge fillets
- 1 large head of broccoli
- slug of olive oil
- ½ red chilli finely chopped
- 2 sweet red or yellow peppers
- 2 cloves of garlic
- Bunch of pak choi
- Rice or egg noodles to serve 2 people – straight to wok are quick and easy
- 1 tablespoon honey
- A decent size knuckle of fresh root ginger, very finely chopped
- 3 tablespoons soy sauce
- 2 cloves garlic, finely chopped with the ginger
Cooking Time:
Method
- Lets start with the sauce. Add the honey, soy sauce, chopped ginger and garlic to a bowl and whisk with a fork
- Separate the broccoli florets and cut slices. Roughly chop the peppers. Remove the leave from the pak choi. You’re done with the vegetables for now
- Heat a pan or wok on a high heat. Add the oil, then the garlic and chilli – fry for a few seconds. Check the pan, you dont want the chilli and garlic to burn!
- Slice the partridge fillets in to strips and season with salt and pepper – add to the pan. The partridge should only take a few minutes to cook. The partridge should be lightly browned, cooked through but not overdone
- When the partridge is cooked, add the vegetables, stirring continuously for a few minutes. Make sure the vegetables remain crisp and crunchy. Add the pak choi last as that won’t take as long to cook as the broccoli and peppers
- Add the straight-to-wok noodles (or follow the pack instructions if you’re using dried noodles) and then add the sauce. Stir continuously until heated through
- Serve immediately… enjoy!
