Ingredients
Ingredients:
400–450g venison tenderloin or backstrap, thinly sliced
1 tsp baking soda
60ml water
Marinade:
2 tsp Shaoxing wine
1 tsp light soy sauce
¼ tsp white pepper
1 tsp cornstarch
Sauce:
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
1 tbsp sugar
2 tbsp water
Stir Fry:
2 tbsp oil
3 cloves garlic, minced
1 tsp grated ginger
3–4 dried chillies (optional)
2 spring onions, cut into batons
To Serve:
Steamed rice or noodles
Chopped spring onions or sesame seeds, optional
Cooking Method
Toss the sliced venison with baking soda and water, massage gently, then rinse thoroughly and pat dry. Combine the marinade ingredients, add the venison, and mix well. Set aside for 10 minutes.
Stir together all sauce ingredients in a small bowl and set aside. Heat oil in a wok over high heat, add garlic, ginger, and dried chillies, and stir fry briefly until fragrant. Add venison and sear quickly until just cooked, about 60–90 seconds.
Pour in the sauce and toss until glossy and well coated. Finish with spring onions, remove from heat, and serve immediately with rice or noodles.
