Entree: Canada – Northern Canada (Nunavut) – Walrus Stir-Fry

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 2 lb (900 g) walrus meat, trimmed and thinly sliced against the grain
- 2 tbsp (30 ml) rendered walrus fat or canola oil (or tallow/seal oil)
- 2 cups (370 g) short-grain rice, rinsed
- 3 1/4 cups (770 ml) water (for cooking rice)
- 1 medium yellow onion, approx. 8 oz (225 g), sliced
- 2 medium carrots, approx. 8 oz (225 g), peeled and julienned
- 2 cups (150 g) shredded cabbage (green or Napa)
- 3 green onions (scallions), approx. 3 oz (85 g), sliced on the bias, reserve some for garnish
- 2 cloves garlic, minced (approx. 6 g)
- 1 tbsp (6 g) fresh ginger, minced
- 2 tbsp (30 ml) soy sauce or tamari
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (15 ml) rice vinegar or apple cider vinegar
- 1 tsp (5 ml) fish sauce (optional)
- 1/4 cup (60 ml) low-sodium beef or vegetable broth (or water)
- 1 tbsp (8 g) cornstarch
- 2 tbsp (30 ml) cold water (for slurry)
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) kosher salt, or to taste
- 1 tsp (5 ml) toasted sesame oil or additional rendered fat for finishing (optional)
- 1 tbsp (15 g) chopped fresh chives or parsley for garnish (optional)
- 1/2 tsp (1 g) crushed red pepper flakes (optional)

Instructions

Short Description:
A hearty Northern Canada main course featuring thinly sliced walrus meat quickly stir-fried with root-adjacent vegetables and a savory maple-soy glaze, served over steamed short-grain rice. The recipe blends traditional Arctic fats and flavors with contemporary wok technique for a robust, warming meal.

Regional Notes:
This Nunavut variation emphasizes walrus as the primary protein and incorporates rendered walrus fat (or traditional seal/tallow alternatives) and a touch of Canadian maple for local flavor. The use of short-grain rice and a quick high-heat stir-fry modernizes preparation while preserving authentic ingredients and the strong, gamey character of walrus meat.

1. Rinse the rice under cold water until the water runs clear. Combine the rinsed rice and 3 1/4 cups (770 ml) water in a pot, bring to a simmer, reduce heat to low, cover and cook 15–18 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.
2. In a medium bowl combine 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) maple syrup, 1 tbsp (15 ml) rice vinegar, minced ginger, minced garlic, and 1/4 tsp black pepper. Add the sliced walrus, toss to coat, and let marinate 20–30 minutes while you prepare vegetables.
3. Whisk the cornstarch with 2 tbsp (30 ml) cold water to make a slurry and set aside.
4. Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbsp (15 ml) rendered walrus fat or canola oil and swirl to coat.
5. Working in a single layer, sear the walrus slices in batches, about 2–4 minutes per side depending on thickness, until browned and cooked through (wild game should be cooked to no visible pink; internal temperature about 160°F / 71°C is recommended). Remove cooked meat to a plate and keep warm.
6. Add the remaining 1 tbsp (15 ml) rendered fat or oil to the wok. Add sliced onion and carrots and stir-fry 3–4 minutes until beginning to soften. Add shredded cabbage and most of the sliced green onions (reserve some for garnish) and stir-fry another 1–2 minutes until cabbage wilts but remains crisp-tender.
7. Return the cooked walrus to the wok. Pour in 1/4 cup (60 ml) broth (or water) and any reserved marinade liquid, bring to a simmer to combine flavors.
8. Stir the cornstarch slurry briefly and add it to the wok while stirring; cook 1–2 minutes until sauce thickens to a glossy glaze that coats the meat and vegetables. Taste and adjust seasoning with salt, remaining black pepper, or additional soy sauce if desired.
9. Turn off the heat and stir in 1 tsp (5 ml) toasted sesame oil or a small spoonful of rendered fat for finish, if using. Sprinkle with reserved green onions, chopped chives or parsley, and crushed red pepper flakes if using.
10. Serve the walrus stir-fry immediately over the steamed short-grain rice, 3/4–1 cup rice per person, dividing evenly for 4 servings.