Wok-seared Venison with Black Pepper and Oyster Sauce By Jeremy Pang
Lee Kum Kee

Wok-seared Venison with Black Pepper and Oyster Sauce By Jeremy Pang

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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.

Ingredients

300g  venison steak, cut into thick slices
15g   ginger, cut into matchsticks
10   Chinese chives, or long green beans, cut into 3-4 cm lengths
2 Tbsp   vegetable oil
2   spring onions, trimmed and cut into matchsticks

Marinade

2 Tbsp Shaoxing wine
1/2 Tbsp cornflour

Sauce Mix

50ml fresh chicken stock
1 tsp palm sugar
1 tsp cracked black pepper

Method

1 Blanch the chives or beans in boiling water for 2 minutes. Drain and set aside.
2 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.
3 Mix the sauce ingredients together in a small bowl
4 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
5 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.
6 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.
7 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
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