Thursday, February 4, 2010

Wok's For Dinner: Thai Venison Burritos

Yeah, I know...this looks nowhere near close to being a burrito. As I was preparing dinner tonight, I headed towards the flour tortillas. That is, where I thought the flour tortillas were supposed to be. And they weren't there. I panicked just a bit, and considered tearing apart the kitchen to find the tortillas. Then I straightened up, asked hubs if he knew where the flour tortillas were, and found out that he had thrown them away. Ahhh, poor, poor tortillas...lost in the garbage can. But that was ok. I had made some white rice, and figured this meal would taste just as good served over rice as it would folded in a flour tortilla. And it really did taste good!

Thai Venison Burritos (or Stir-Fry Over Rice)

1 lb ground venison (you could totally use ground pork/turkey/beef, shredded chicken, your call)
1 small onion, chopped
1/2 small, or 1/3 large cabbage, shredded
1 carrot, shredded
3 Tbsp soy sauce
1 tsp vegetable oil
1 Tbsp sesame seeds
2 Tbsp lime juice
1 Tbsp honey
1 tsp ground ginger
1 Tbsp garlic powder, or 1 garlic clove, minced
1 tsp whole coriander, chopped in food processor
1/2 Tbsp dried cilantro
1/2 tsp crushed red pepper flakes
warm flour tortillas, or cooked white rice

Brown or cook meat in large skillet until no longer pink; drain any grease. Add vegetables and cook, stirring often, until vegetables are tender. Combine remaining soy sauce, oil, sesame seeds, lime juice, honey, ginger, garlic powder, chopped coriander, cilantro and red pepper flakes and add to skillet. Stir, and continue cooking for another few minutes. Serve over tortillas or rice.

If freezing: After preparing meal, place all ingredients (excluding tortillas or rice) into a gallon-size freezer bag. Squeeze out the air, seal, lay flat and freeze. Thaw 24 hours in refrigerator. Heat in a saucepan or in the microwave and serve.

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