Sweet and Sour Venison Stir Fry Recipe
Summary
Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Ingredients
| Spring onions | 1 Bunch (100gm) | |
| Red bell pepper | 1 To taste | |
| Mange-tout | 100 Gram | |
| 100 g/3 1/2 oz baby sweetcorn cobs | ||
| 350 g/12 oz lean venison steak | ||
| Vegetable oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Root ginger | 12.5 Gram, finely chopped | |
| 3 tbsp light soy sauce, plus extra for serving | ||
| White wine vinegar | 1 Tablespoon | |
| Dry sherry | 2 Tablespoon | |
| Clear honey | 2 Teaspoon | |
| 225 g/8 oz can pineapple pieces in natural juice, drained | ||
| 25 g/1 oz beansprouts | ||
| Freshly cooked rice, to serve | ||
Directions
1. Trim the spring onions (scallions) and cut into 2.5 cm/1 inch pieces. Halve and deseed the (bell) pepper and cut it into 2.5 cm/1 inch pieces. Top and tail the mangetout (snow peas) and trim the baby corn.
2. Trim the excess fat from the meat and cut it into thin strips. Heat the oil in a large frying pan (skillet) or wok until hot and stir-fry the meat, garlic and ginger for 5 minutes.
3. Add the spring onion (scallion), (bell) pepper, mangetout (snow-peas) and baby corn to the pan, then add the soy sauce, vinegar, sherry and honey. Stir-fry for 5 minutes, keeping the heat high.
4. Carefully stir in the pineapple pieces and beansprouts and cook for a further 1-2 minutes to heat through: Serve with freshly cooked rice and extra soy-sauce for dipping.
2. Trim the excess fat from the meat and cut it into thin strips. Heat the oil in a large frying pan (skillet) or wok until hot and stir-fry the meat, garlic and ginger for 5 minutes.
3. Add the spring onion (scallion), (bell) pepper, mangetout (snow-peas) and baby corn to the pan, then add the soy sauce, vinegar, sherry and honey. Stir-fry for 5 minutes, keeping the heat high.
4. Carefully stir in the pineapple pieces and beansprouts and cook for a further 1-2 minutes to heat through: Serve with freshly cooked rice and extra soy-sauce for dipping.
Chef
