Grilled Rabbit with Bamboo Shoot and Mushroom Stir-Fry
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes incredibly elegant. Grilled rabbit is such a lean protein, packed with B vitamins that boost your energy, and it pairs beautifully with the earthy flavors of mushrooms and tender bamboo shoots. The best part? Everything cooks quickly and uses simple ingredients you can find at most markets. The ginger and garlic create this wonderful aromatic base that makes the whole kitchen smell amazing, and honestly, it's so much easier to prepare than you'd think. Serve it over jasmine rice and you've got a restaurant quality meal that won't break the bank.
Ella x
Ingredients
- 800 gramsrabbit meat
- 473 mlbamboo shoots(diced)
- 473 mlmushrooms(sliced)
- 4garlic(cloves, minced)
- 2 tablespoonsginger(grated)
- 3 tablespoonssoy sauce
- 2 tablespoonsolive oil
- 473 mljasmine rice
- 946 mlchicken broth
- 1 teaspoonsalt
- 1 teaspoonblack pepper
Detail level
Instructions
- 1
Marinate the rabbit meat in soy sauce, salt, and black pepper for 30 minutes.
- 2
Cook the jasmine rice according to package instructions.
- 3
Heat olive oil in a large pan over medium heat.
- 4
Add garlic and ginger, sauté for 1 minute.
- 5
Add bamboo shoots, mushrooms, and marinated rabbit to the pan.
- 6
Cook until rabbit is browned and mushrooms are tender.
- 7
Add chicken broth and simmer for 15 minutes.
- 8
Serve the stir-fry over the cooked jasmine rice.
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