Stir-Fried Venison

Name: Stir-Fried Venison
Yield: Serves 4
Cuisine: Hebei
Ingredients: noodles, to serve; 5 ml/1 tsp cornflour/cornstarch; 15 ml/1 tbsp sesame seeds, to garnish; chopped spring onion/scallion, to garnish; 5 ml/1 tsp bicarbonate of soda/baking soda; 15 ml/1 tbsp Shaoxing wine or dry sherry; 350 g/12 oz venison; 8 Chinese mushrooms, soaked until soft, or canned mushrooms, sliced in half; 2.5 ml/½ tsp ground black pepper; 2 garlic cloves, crushed; 30 ml/2 tbsp vegetable oil; 15 ml/1 tbsp oyster sauce; 15 ml/1 tbsp dark soy sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Game meats are not commonly cooked outside northern and western China, as they are not widely available (apart from in places such as Yunnan, where deer are plentiful, and Hong Kong, where a sophisticated clientele expect restaurants to source exotic ingredients). In Hebei, venison is served as an occasional treat.

Ingredients

350 g/12 oz venison
5 ml/1 ts

Asia
China
Main course

Method

Slice the venison thinly and mix with the bicarbonate of soda and wine or sherry. Set aside for at least 3 hours, or preferably overnight.
Heat the oil in a wok, add the garlic and stir-fry for 2 minutes. Add the venison and stir-fry over a high heat for 2 minutes, then add the soy sauce, oyster sauce and pepper. Stir-fry for 1 minute more Add the mushrooms to