¾ lb elk or beef, cut into strips against the grain
1 tablespoon coconut oil
1 tablespoon salmonberry shoots (chopped)
½ serrano chile
1 tablespoon chopped scallions
1 large handful cat's-ear
¾ cup frozen peas
1 tablespoon thimbleberry shoots
1 tablespoon onion chives
1 tablespoon white wine or sherry
1 teaspoon sugar
1 tablespoon cornstarch
2 tablespoons soy sauce
Cook the rice.
Heat wok over high heat. When wok is hot, add 3 tablespoons of coconut oil.
When oil is hot, turn down to medium and add salt, wild ginger and garlic. Stir-fry for a moment.
Turn heat back to high and add elk. Stir-fry until elk is no longer red. (Be careful not to overcook.)
Remove all Group 1 ingredients from wok, including oil. Set aside.
Reheat wok to medium high. Add 1 tablespoon of coconut oil. When oil is hot, add ingredients from Group II.
Stir-fry for 1 minute.
Add ingredients from Group III and cook for another minute.
Turn heat down to medium. Add ingredients from Group IV and stir until a gravy forms. Serve over rice.
Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor.