Replicate this venison stir fry recipe just like you would with any other traditional stir fry. Using a special meat like venison, it’s an exceptional dish!
- 15ml (1 tbsp) soy sauce
- 15ml (1 tbsp) rice wine
- 15ml (1 tbsp) sesame oil
- 10ml (2 tsp) corn starch
- 2 venison steaks, cut into thin strips
- 30ml (2 tbsp) vegetable oil
- 2 garlic cloves, finely diced
- 1 red chilli, washed and finely sliced
- 5cm (2in) fresh ginger root, peeled and julienned
- 100g (3oz) mangetout, washed
- 100g (3oz) baby sweetcorn, washed and trimmed
- 15ml (1 tbsp) light soy sauce
- 15ml (1 tbsp) honey
- Coriander leaves, for garnishing
- Mix the soy sauce, rice wine, sesame oil and cornstarch in bowl to form a smooth paste.
- Place the venison strips in the marinade and stir until all surfaces are covered with the marinade.
- Leave to marinate in the fridge for 2 hours or overnight.
- Heat the oil in a large wok and fry the garlic ginger and chilli for 1 minute.
- Add the venison and stir fry for 2 minutes or until the meat is almost completely browned.
- Add the mangetout and sweetcorn and stir fry for 2 minutes.
- Pour in the light soy sauce and honey. Let the mixture bubble for 2 minutes then remove from the heat.
- Serve immediately on a bed of white rice and garnish with coriander leaves and fresh chillies.
- The venison can easily be substituted with beef or chicken.
- Category: Main Course
- Cuisine: Scottish
- Serving Size: 1 serving
- Calories: 417
- Sugar: 17.3 g
- Sodium: 2921 mg
- Fat: 22.8 g
- Saturated Fat: 4.7 g
- Carbohydrates: 29.3 g
- Fiber: 1 g
- Protein: 30.9 g
- Cholesterol: 75 mg