Duck fried rice is a fantastic way to use leftover duck meat, or to make good use of otherwise “off” ducks that you have to skin, like divers, sea ducks and spoonies.
A pheasant stir-fry done Sichuan style, with the spicy flavor combination called “fish fragrant,” which has nothing to do with fish.
Easy to make, great for hot weather, and traditionally done with squab, these lettuce cups are a fantastic way to cook your doves this season.
This is a simple ground pork stir fry popular in Taiwan, where it is known, oddly, as “flies’ heads” stir fry for the black beans in it.
Dan dan noodles are wheat noodles, tossed in a sesame, soy and chile oil sauce, topped with spicy ground pork or beef.
A simple mushroom stir fry recipe from Yunnan, China: Dry fried mushrooms with ginger, scallions and chiles.
Chinese red-cooked, braised mushrooms are a warm, wintry way to enjoy any meaty mushroom.
Tangerine beef, a classic Chinese stir-fry recipe, done with venison. Tangy, flavorful and easy, you’ll want to learn this recipe.