Venison stir-fry and soba noodles with asian greens

Recipe by Graham Brown

Precook the noodles and reserve, then mix all marinade ingredients together.

Marinade the meat and eggplant for 10 minutes, then 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 and 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 the remaining oil.

Arrange the noodles, mushrooms and greens on the dish. Place venison on the grilled eggplant on the dish. Garnish with toasted sesame seeds.

Serve with a side dish of light soya with a sliced chilli.

Serves 4

Preparation: 20 mins

Time to cook: 20 mins

Venison stir-fry and soba noodles with asian greens



400 gm venison stir-fry
soba noodles
1 eggplant cut into 4 rings about ½ inch thick
vegetable oil
a mixture of greens - spinach, green cabbage, broccolini, bok choy, bean shoots
sesame oil
6 shitake mushrooms, snow mushrooms or oyster mushrooms, sliced
2 spring onions, sliced on the diagonal
toasted sesame seeds
soya sauce
red chilli, sliced


¼ cup light salt free soya sauce
1 tsp ginger, grated
1 clove garlic, crushed
1 tbsp oyster sauce
pinch sugar
few drops sesame oil
black pepper

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