By Jeremy Pang
This super-speedy venison stir-fry recipe is brimming with umami-rich Chinese flavours. The simple sauce brings the meat, spring onions and chives together beautifully – perfect as part of a larger Chinese meal or with a bowl of steamed rice.
Blanch the chives or beans in boiling water for 2 minutes. Drain and set aside.
Put the venison in a bowl and add the marinade. Using your hands, massage the marinade into the meat until well coated, then add the cornflour and repeat until everything is well combined.
Mix the sauce ingredients together in a small bowl
Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking hot and allow the oil to smoke up the wok for 5–10 seconds, then add venison and stir fry for 30 seconds to 1 minute, to sear the pieces of meat. Remove and set aside
Clean the wok and then heat the remaining oil to the wok again, over a high heat. Once smoking hot, add the ginger and half the spring onion and stir-fry for 30 seconds to 1 minute, until the spring onions have softened.
Push the ingredients to the side of the wok, add the Chinese chives or beans and stir-fry for 1 minute, then return the venison to the wok and bring the wok to a smoking point once again.
Once smoking hot, allow the smoke to build up for 10 seconds before pouring the sauce around the edge of the wok. Bring to a vigorous boil and continue to stir-fry for a further 30 seconds to 1 minute over a high heat. Scatter over the remaining spring onion and serve
PREP TIME 20 MINUTES, COOK TIME 10 MINUTES
