What I love most about so many Asian-inspired recipes is that they’re designed to be hot, fast and full of flavor.
Thin slices of meat, fresh vegetables and a bold sauce can literally be assembled in a wok in just a few minutes to create the perfect meal. I’ll tell you that this recipe is certainly no exception. From start to finish, this is a 15-minute recipe. The most time-consuming part is frying the goose. So, break out your wok and get your stopwatch ready, because this is a quick and delicious wild game goose recipe!
For me, goose is the perfect protein for this type of recipe. It’s got a bit more body to it than a lot of other birds. It’s got a rich flavor and yet is still extremely tender. Best of all, one bird (two breasts) makes enough for four servings. If you make a bunch of white rice and steam some broccoli, you have one of the most delicious meals for goose camp or a weeknight dinner at home.
2 boneless, skinless goose breasts, thinly sliced into ¼’’ slices (yields 4 servings)
1 cup of vegetable oil
¼ cup cornstarch
2 bell peppers (red and green), roughly chopped
6 to 8 Szechuan peppers or Chile de Arbol
2 green onions, sliced
6 cloves of minced garlic
2 tablespoons of minced ginger
Sesame seeds for garnish
Szechuan Sauce Ingredients
½ cup low-sodium soy sauce
2 tablespoons hot chili sauce (like a Sriracha)
2 teaspoons sesame oil
2 tablespoons rice wine vinegar
To begin, place the cornstarch into a plastic bag and drop in the thinly-sliced goose meat. Seal the bag and shake it for 15 to 20 seconds, or until each piece is well dusted with the cornstarch. Remove the meat and place it on a plate.
In a wok, heat the vegetables on medium-high heat. Once hot, fry the goose in small batches until lightly browned on both sides. (Because the goose is so thin, this shouldn’t take more than a minute or two per batch.)
Set the cooked goose meat aside and let drain on a paper towel. Discard all but one tablespoon of oil in the wok.
While the goose meat is cooling, mix together all ingredients for the Szechuan sauce and set aside.
Turn up the wok heat to high and get ready to move quickly.
When the wok is hot, add the garlic and ginger and sauté for about 45 seconds. Once lightly colored, add the chili peppers and cook for one minute to release the flavor.
Next, add the bell peppers and continue to stir for another two minutes. Add back the cooked goose and the entire bowl of sauce earlier set aside.
Keep the wok moving to generously coat all ingredients in the sauce. Because of the cornstarch on the goose, the sauce will begin to thicken within a minute or so. Once the sauce has coated all ingredients, add green onions and serve immediately over white rice. Garnish with sesame seeds.