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  • 1 tablespoon grated, fresh Ginger
  • 1 tablespoon Curry
  • 1 teaspoon Black Pepper
  • ½ teaspoon Turmeric
  • Cayenne Pepper if desired, to taste
  • Cornstarch (enough to thicken stock used for sauce)
  • Soy Sauce and/or Seasoning Salt as needed
  • 8 cups cooked, Chieftain®'s Premium Wild Rice
  • 3 tablespoons Chieftain®'s Garlic Peppercorn Seasoning (Pre-cook wild rice in beef stock according to cooking instructions, adding garlic peppercorn seasoning to the stock)
  • 1 to 2 pounds thinly sliced Venison or any meat of choice
  • 1 can Bamboo Shoots
  • 2 cans Water Chestnuts
  • 1 bunch scallions, sliced thin
  • 3 to 6 garlic cloves, minced
  • 1 Bell Pepper
  • Approx. 4 to 8 cups additional beef stock
  • 1 to 2 cups each of 4 to 6 of your favorite fresh vegetables, sliced to desired thickness


Start with very hot skillet or wok with about ½ inch of peanut or vegetable oil. Sauté meat and onions very quickly, Seasoning lightly with a little of each of the seasonings; Remove meat and set aside. Add about ½ inch more oil to wok and stir-fry only the vegetables that will take the longest to cook, i.e.: carrots, broccoli and cauliflower. Add all seasonings again, covering vegetables evenly and stirring constantly. As vegetables begin to get fork-tender, but crisp, add any vegetables remaining, except cucumbers. Stir-fry until all vegetables are crisp-tender, seasoning to taste. Add meat back into wok. Stir thoroughly with vegetables. Taste for proper seasoning and add soy to taste. Mix cornstarch into cold stock and add to the stir-fry. Cook to desired thickness. Add cubed cucumbers and toasted sesame seeds if desired.