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editor's note: This is the first in a series of recipes contributed by Krista Darnell. We'll be featuring her recipes on a weekly or biweekly unscheduled schedule.

The most common question people ask me when they find out I raise goats, is "Why". When I tell them I eat them, the next question is always, "HOW?". They invariably tell me about such and such time when they ate goat and it was horrible. Dry and stringy are usually the words they use to describe it. This is like driving a wrecked Viper and then deciding all Vipers drive like crap. Goat will easily dry out if overcooked, but that's not to be blamed on the goat. Sticking it in the oven and then running off to play in chat rooms will not contribute to a juicy dinner.

Goat in Honey Yield 4 servings
1/2 lb (250 g) lean boneless goat
1 tablespoon hosin sauce (available from Chinese stores)
1/2 teaspoon sesame oil
2 tablespoons cornstarch (cornflour)
3 tablespoons groundnut peanut oil

For the seasonings:
1 tablespoon light soy sauce
1 teaspoon brown vinegar
1 teaspoon Shaoxing rice wine (available at Chinese stores) or dry sherry
1 teaspoon ginger juice (use a garlic press)
1 teaspoon honey
2 teaspoons sugar
1/2 teaspoon cornstarch (cornflour)

Slice the goat across the grain into thin slices. Place in a dish and mix well with the hoisin sauce and sesame oil. Dust with the cornstarch to coat the meat pieces evenly. Heat the groundnut oil in a preheated wok until moderately hot. Stir-fry the goat for 1-2 minutes, stirring constantly to separate the slices. Remove and drain well.

Pour off the oil, leaving 1 tablespoon behind, and stir in the seasonings ingredients. Bring to a boil. Return the goat to the wok and stir quickly over maximum heat until the seasoning ingredients coat the goat slices. Serve immediately.




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