Venison Stir-Fry
1/4 cup
beef stock
3 teaspoons
soy sauce
1 teaspoon
sesame oil
3 teaspoons
orange marmalade
1 teaspoon cornstarch
1 lb venison
2 teaspoons minced
ginger
2 teaspoons chili paste (
Sriracha)
1 tablespoon minced
garlic
3 teaspoons vegetable oil
1 medium onion, sliced
1/2 lb
snow peas or
spring green beans
1 cup diced green peppers
4 servings
20 minutes 10 mins prep
- Combine the broth, soy sauce, sesame oil, ginger, chili paste and marmalade in a bowl.
- In a small bowl combine cornstarch with a little bit of water. Do not combine directly with the sauce above, unless it has cooled. Combining cornstarch with hot liquids results in icky clumping.
- Cut meat across the grain 1/8 inch thick. Very thin strips as venison will normally be a little tough when cooked in this manner.
- Heat oil in wok over high heat-when hot add onion and stir fry until slightly translucent then add meat and stir fry, add remaining vegetables and garlic, then stir fry.
- Add the marmalade mixture, stir, then the cornstarch mixture and cook quickly until thickened.
- Serve over rice.
The
orange marmalade is pretty important to the sauce, really! It adds a little sweetness and balances out the spiciness of the chili paste and the ginger.
Enjoy!