Ingredients
- Peanut oil, to cook
- 1 pound cleaned alligator meat, 1/2-inch dice
- 2 tablespoons minced garlic
- 1 tablespoon minced ginger
- 8 kumquats, 1/8 inch slices (may sub with 2 zested and sectioned oranges or tangerines)
- 1/2 cup rice vinegar
- 1/4 cup naturally brewed soy sauce
- 2 tablespoons sugar
- 2 cups snap peas, blanched
- Salt and freshly ground black peppe,r to taste
Directions
In a large saute pan on high heat, coat well with oil and add alligator. Season and quickly brown meat, 2 to 3 minutes. Remove and set aside on paper towels. Wipe out pan and coat lightly with oil. Saute the garlic and ginger for 2 minutes. Add the kumquats and stir. In a small bowl, mix together the vinegar, soy and sugar until dissloved. Deglaze with mixture and reduce by 50 percent. Add back the alligator and snap peas, check for seasoning.
- SPICY PEANUT RICE
- Peanut oil, for cooking
- 1 cup whole roasted peanuts, unsalted
- 5 Thai bird chiles, chopped
- 1 small yellow onion, minced
- 4 cups cooked Chinese rice (or other long grain)
- 1 tablespoon naturally brewed soy sauce
- Salt and freshly ground black peppe, to taste
In a small wok or sautee pan, coat lightly with oil and saute the peanuts, chiles and onions for 3 to 4 minutes or until onions start to take on color. Add the rice and stir until hot. Add soy sauce and check for seasoning.
PLATING On a large round plate, place a small mound of rice in the middles and top with alligator. Ladle a little sauce on top. Enjoy.
WINE: Very chilly beer like Foster's or Corona with a lime
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By NLyons
Flemington, NJ
on December 06, 2009
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We brought some alligator meat back from a visit to New Orleans, and had been searching for a way to use it. This really fit the bill! We think it would be equally good using pork or chicken, and we used one jalapeno in the rice, since super spicy food isn't something that is universally tolerated in our household.
By luveme
Newnan, GA
on February 21, 2006
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My father gave me a bunch of alligator meat and the first time I tried it I fried it. It wasn't terribly bad...tasted like pork. Being that I am not a big fried food eater I came to this website (as I always do for alternatives to frying and stumpled across this recipe. I was not disappointed. I was worried the meat would taste gamey but I could tell immediately from the aroma of the kumquats that it would be fine. This dish accentuates the flavor of the gator-very moist. I used habeneros and serranos instead of thai chilis, as it is hard to get those peppers in GA. It was fine for me but my boyfriend a juvenile in the world of feiry dishes had to eat his dinner a little slower and with lots of milk. I thought this recipe was fantastic and I have already recommended it to 4 people. I love all of Ming Tsai's recipes.
By mollyrutten_2335784
Minneapolis, MN
on April 21, 2005
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I too used chicken instead of alligator and tangerines instead of kumquats. It was delicious. And easy. The rice is wonderful and works with so many other main courses. It's become a regular in our recipe rotation, everyone loves it!
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