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Rabbit and Cashews

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Ingredients Edit

Directions Edit

  1. Debone the rabbit. This can be done easily by slicing the meat into thin strips while rabbit is partially frozen.
  2. In a wok or large skillet, heat ½ cup oil until very hot.
  3. Add the chili pepper.
  4. Stir fry the onion and bean sprouts until tender.
  5. Remove from oil, draining as much as possible and being careful to leave pepper in the oil.
  6. Repeat this process with the rabbit, cooking it until it takes on color.
  7. Remove the rabbit and discard the pepper entirely.
  8. Fry the nuts in the same oil.
  9. Drain off any excess oil and return the rabbit, onion, beans sprouts with the nuts to the skillet or wok.
  10. Mix the cornstarch with the soy sauce.
  11. Pour over rabbit mixture.
  12. Stir and cook until sauce is transparent and heated thoroughly.
  13. Serve hot with white rice.

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