Stir-Fried Venison
Published January 31, 1987
- Total Time
- 15 minutes, plus 30 minutes' marination
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Ingredients
6 Chinese dried black mushrooms
1 tablespoon soy sauce
1 tablespoon dry sherry
½ teaspoon sugar
½ teaspoon cornstarch
½ teaspoon rice vinegar
½ pound boneless loin of venison in thin slices
½ tablespoon peanut oil
½ teaspoon finely minced garlic
1 teaspoon finely minced fresh ginger
1 teaspoon finely minced fresh hot green chili pepper
¾ cup sweet red pepper in thin slivers
¼ cup chopped scallions
½ teaspoon sesame oil
Nutritional analysis per serving (2 to 4 servings)
5 grams carbs; 10 milligrams cholesterol; 113 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 1 gram fiber; 226 milligrams sodium; 14 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place mushrooms in a bowl, cover with warm water and allow to sit for 30 minutes to soften.
- Step 2
Mix soy sauce, sherry, sugar, cornstarch and vinegar together in a bowl. Cut venison into strips about one-half-inch wide and two-inches long, mix with the soy sauce mixture and allow to marinate for 30 minutes.
- Step 3
After 30 minutes drain the mushrooms, remove stems and cut caps into slivers. Drain the venison, reserving the marinade.
- Step 4
Heat oil in a wok or a skillet. Stir-fry the garlic, ginger and chili for a few seconds, then add the red peppers and mushrooms. Stir-fry for several minutes. Add the venison. Continue to stir-fry until the venison strips begin to firm up. Add the marinade mixture and stir-fry until the sauce begins to thicken, add the scallions and sesame oil, stir-fry another few seconds, then serve.
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