Recipes
Venison stir-fry with chilli plum sauce
Combine all the marinade ingredients. Place the venison in the marinade and leave for 30 minutes. Remove and drain off excess, leave two tablespoons. Heat oil in a wok or a heavy pan and quickly sear the meat. Combine with all the vegetables and noodles and finish with the plum sauce and two tablespoons of the marinade. Take half of the coriander and basil leaves and mix them in.
Serve quickly in big bowls and top with the remaining coriander and basil leaves and with the grated peanuts. Serve with lime halves.
Preparation: 45 mins
Time to cook: 10 mins
Ingredients
Venison
400 g venison stir-fry
Marinade
2 tsp grated green ginger
2 cloves crushed garlic
2 tbsp hoi sin sauce
2 tsp chilli sauce
100 ml light soy sauce (low salt)
1 tbsp sesame oil
1 tbsp sherry
Vegtables
2 tbsp vegetable oil
1 tbsp sesame oil
1 bunch blanched green asparagus cut in pieces (300 g)
150 - 200 g egg noodles (cooked and refreshed)
3 small thai chillies (deseeded and chopped fine)
100 g soy bean sprouts
70 g snow-peas
5 spring onions (sliced on the angle)
1 small can of baby corn
1 bunch of fresh coriander leaves (removed from the stalk)
100 ml chilli plum sauce
30 g grated peanuts
2 limes
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