Venison Stir-Fry with Oysters
Prep. Time:
30 mins
Baking Time:
15 mins
Total Time:
45 mins
Serves:
2
Ingredients
Instructions
Blanch the green beans in boiling water for 2 minutes. Drain, dump into iced water and set aside.
Put the cubed venison steak in a mixing bowl and add the light soy sauce and Shaoxing wine.
Rub the marinade into the meat until well coated, then add the cornstarch and mix well.
Mix the sauce ingredients together in a bowl.
Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking hot and allow the oil to smoke up the wok for 5–10 seconds, then place the venison into the wok and stir fry for 30 seconds to 1 minute, to sear the pieces of meat.
Now remove the venison from the wok into a bowl ready for later. Clean the wok and then heat the remaining tablespoon of oil in the wok again, over a high heat. Once smoking hot, add the ginger and half the spring onion and stir-fry for 30 seconds to 1 minute, until the spring onions have softened.
Push the ingredients to the side of the wok, add the green beans and stir-fry for 1 minute, then return the venison to the wok and bring the wok to a smoking point again.
Once smoking hot, allow the smoke to build up for 10 seconds before pouring the sauce around the edge of the wok. Bring to a vigorous boil and continue to stir-fry for a further 30 seconds to 1 minute over a high heat. Scatter over the remaining spring onion and the cooked oysters and serve.
