Ingredients
Servings
2
- 150 g venison rump
- 500 ml water
- 100 g Chinese kale, peeled
- 40 ml oil
- 1 Tbsp XO sauce
- 2 tsp soy sauce
- 5 g scallion segments
- 10 g garlic slices
- 10 g ginger slices
- 2 tsp chilli oil
- 1 pinch salt
- 50 g red red bell pepper, sliced thin
- 50 g yellow bell pepper, sliced thin
Servings
2
- 150 g venison rump
- 500 ml water
- 100 g Chinese kale, peeled
- 40 ml oil
- 1 Tbsp XO sauce
- 2 tsp soy sauce
- 5 g scallion segments
- 10 g garlic slices
- 10 g ginger slices
- 2 tsp chilli oil
- 1 pinch salt
- 50 g red red bell pepper, sliced thin
- 50 g yellow bell pepper, sliced thin
Cut venison into very thin slices, add 10 ml of oil and mix well.
Put water into a pot and bring it to a boil. Blanch the kale florets, aligning them in the middle, and then remove and drain.
Add 30 ml of oil to a pot at 160°C / 320°F and stir-fry the venison until it is cooked through.
Add XO sauce, soy sauce, scallion segments, ginger slices, garlic slices, salt, and chilli oil.
Blanch the kale, yellow and red bell peppers. Stir-fry together with the venison slices until evenly mixed.
Serve heaped in a bowl.
Ingredients
