Marinade the meat for 1½ hour then drain in a colander and press out the juices, reserve them.
Pour boiling water over the tea and allow to stand 10 minutes then pour off the liquid rinse and drain.
Cut the bok choy in halves remove the core.
Heat a wok with plenty of oil to deep fry to 180c deg (350f)and fry the tea until crispy and translucent Drain on paper towels.
Whip the egg white and moisten the fillets add the potato starch it will become quite sticky
Roll onto a board sprinkled with the sesame seeds
Deep fry the Venison until caramelised about 2 ½ minutes and drain keep warm. The sesame seed coating should be a nice brown colour
Heat a pan with a little oil seasoned with sesame oil add a few pieces of garlic and a couple of slices of ginger, add the bok choy and the reserved meat juices/marinade and cover with a lid. Cook for 2 minutes, arrange them on a platter and arrange the venison sliced 4mm thick garnish with the fried tea on top with a garnish of thinly sliced green onions.
1 tbspn of black bean paste
2 cloves crushed garlic
1 tspn grated green ginger
¼ cup of light superior soy sauce
2 pinchs of Chinese five spice powder
2 tbspns of oyster sauce
1 egg white
1 heaped tbspn of Potato starch
Cracked black pepper
2 tbspns Good quality oolong green tea (whole leaf)
White sesame seeds
Sesame oil
500 gms of leg meat cut into leg fillets
Garnish
4 Baby Bok Choy,
8 sliced green scallions, Asian dried shallots
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