Ingredients

4 goose breast fillets
3 spring onions
4 oz. mushrooms
8 oz. water chestnuts
8 oz. broccoli
2 Tbsp. oil
1 Tbsp. soy sauce
1 Tbsp. sherry
1 Tbsp. cornstarch

Cooking Instructions

Cut goose into thin strips. Slice onions, mushrooms, and water chestnuts thinly. Wash and trim broccoli into 3-inch lengths. Blend soy sauce, sherry, and cornstarch together until smooth. Set wok at 425 degrees (high). Heat 1 tablespoon oil and stir-fry goose until lightly browned (2-3 minutes). Drain and keep hot. Add remaining 1 tablespoon oil to wok. Add broccoli and stir-fry for 2 minutes. Add onions, mushrooms, and water chestnuts and fry for another 2 minutes. Add goose and sauce. Stir all ingredients together and cook on low heat until sauce is thickened. Serve. Goes well with wild grain and brown rice.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)