Ginger Emu

500g emu (almost any cut can be used for this recipe)

2 tsp cornflour

2 tsp oil

1 tsp soy sauce

15g green ginger

2 tbsp white vinegar

2 tsp sugar

1 tsp salt

2 tbsp oil, extra

1 green pepper/capsicum

3 spring onions

Trim all fat from meat and slice into thin slices. Put meat in bowl, combine with cornflour, oil and soy sauce, mix well, marinate 20 minutes. Combine ginger, vinegar, sugar and salt in a bowl, stand 20 minutes.

Heat extra oil in pan or wok, add meat slices. Brown meat until tender; remove meat from pan.

Add ginger with liquid to pan with chopped pepper and spring onions, cook quickly, stirring 2 to 3 minutes. Return meat to pan, continue cooking further 1 minute. Serve with tossed salad or green vegetables.