Wild Boar With Vegetables

Preparation:

Preparation: Cut the meat into slices or thin strips and place it in a large bowl. Add the peeled and minced garlic, the peeled and minced chilli pepper and the soy sauce and leave to marinate for an hour. Wash and peel the peppers, then cut them into strips. Clean the spring onions and celery and cut the former into thin rings and the latter into strips. Cut the bamboo shoots into slices; wash and dry the mushrooms. Heat the oil in the wok and brown the meat, drained from the marinade, over high heat for a few moments, stirring constantly with a wooden spoon, then remove it from the container and set it aside. Place all the prepared vegetables in the wok, let them brown over high heat, stirring constantly, for 3-4 minutes. Add the meat, mix, then flavor with the soy sauce and a grind of pepper, finally tie everything with the starch, dissolved in a little cold water. Toast the walnuts in a pan, sprinkle them on the meat together with the coriander and serve with white rice. --- The original recipe, borrowed from oriental cuisine, calls for the use of pork, which in the version we propose has been replaced with wild boar. The result is a dish with a decidedly more intense flavour, thanks also to the type of cooking required, which enhances the flavor of the fresh wild boar meat. The use of the wok, the traditional Chinese pan, allows you to mix all the ingredients together and cook them quickly and perfectly, thanks to the high and evenly distributed heat. In this way both the vegetables and the meat retain all their juices and are soft and tasty.