Recipes
Venison Stirfry and Soba Noodles with Asian Greens
Recipe by Graham Brown
Precook the noodles and reserve.
Marinade the meat and eggplant for 10 minutes, and drain. Keep the marinade.
While grilling the eggplant on both sides in a little vegetable oil, heat a wok very hot and cook the greens until they soften. Add a little marinade set aside.
Add a little vegetable oil seasoned with sesame oil to the wok and cook the sliced mushrooms with the sliced spring onions for a couple of minutes and set aside.
Cook the meat very quickly in the wok with remaining oil.
To Serve
Arrange the noodles, mushrooms and greens on the dish. Place venison on the grilled eggplant on the dish. Garnish with the toasted sesame seeds.
Serve with a side dish of light soya with a sliced chilli
Preparation: 20 mins
Time to cook: 20 mins
Ingredients
Venison
400 gm venison stirfry
6 shitake mushrooms, snow mushroom or oyster mushrooms
A mixture of greens: spinach, green cabbage, broccolini, bok choy, bean shoots.
Soba Noodles
2 Spring onions, sliced on the diagonal
1 eggplant cut into 4 rings about ½ inch thick
Vegetable oil and sesame oil
Toasted sesame seeds.
Marinade
¼ cup light salt free soya
1 tspn grated ginger
1 clove crushed garlic
1 tsbspn oyster sauce
pinch sugar
few drops sesame oil
black pepper
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