Ginger Venison Stir fry
Buy “The Hunting Widow’s Guide to Great Venison Cooking” today
One of the few ways I can get Rick to eat leafy green vegetables is if I put them in a stir fry. Come to think of it, that’s pretty much the only way he’ll eat greens! I found myself with some bok choy and broccoli on hand, so I thought I’d try a venison stir fry. The result was delicious, although my kitchen was a mess.
Recipe: Venison & Bok Choy Stir Fry
Summary: crispy vegetables with tangy ginger make this stir fry pop
Ingredients
- 2 tablespoons grated fresh ginger or ginger paste
- 3 cloves minced fresh garlic
- 3 tablespoons low-sodium soy sauce
- 4 teaspoons cornstarch, divided
- 1 teaspoon sesame seeds
- 1/2 teaspoon crushed red pepper
- 1 pound venison flank steak, trimmed and thinly sliced
- Cooking spray
- 4 cups sliced bok choy (about 1 medium head)
- 2 cups snow peas
- 1 cup thinly vertically sliced onion
- 1 cup broccoli
- 1 cup venison stock
Instructions
- Combine ginger, garlic, soy sauce, 2 teaspoons of the cornstarch, sesame seeds, and crushed red pepper in a large bowl; add meat and coat well with mixture. Marinate in refrigerator 20 minutes.
- Heat a wok or large nonstick skillet over medium-high heat. Coat pan with cooking spray, and add onion and broccoli to pan. Cook 3 minutes or until crisp yet tender; transfer to a large bowl.
- Recoat pan with cooking spray and add snow peas. Cook 1 minute. Add to bowl.
- Add bok choy to pan and sauté 2 minutes or until slightly wilted; add to bowl.
- Recoat wok with cooking spray. Add half of the meat mixture and cook 3 minutes or until browned, stirring occasionally. Transfer to a large bowl and keep warm.
- Coat wok again and add remaining meat mixture to pan; cook 3 minutes or until browned, stirring occasionally. Add to bowl and keep warm.
- Combine venison stock and remaining 2 teaspoons of cornstarch, stirring with a whisk. Add to wok, scraping pan to loosen browned bits. Bring to a boil and cook 1 minute or until mixture thickens, stirring constantly. Return meat and vegetables to pan and toss gently to coat.
Quick Notes
Serve with white rice.
Cooking time (duration): 30
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Chinese
Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.
