Sweet and Sour Venison Stir Fry
|Spring onions||1 Bunch (100 gm) (Scallions)|
|Red bell pepper||1|
|Mange-tout||3 1⁄2 Ounce (100 Gram Snow Peas)|
|Sweetcorn cobs||3 1⁄2 Ounce (100 Gram, Small Size)|
|Lean venison steak||12 Ounce (350 Gram)|
|Vegetable oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Fresh root ginger piece||1 Inch, finely chopped|
|Light soy sauce||3 Tablespoon, plus extra for serving|
|White wine vinegar||1 Tablespoon|
|Dry sherry||2 Tablespoon|
|Clear honey||2 Teaspoon|
|Canned pineapple chunks in natural juices||8 Ounce, drained (225 Gram Fruit Pieces)|
|Bean sprouts||1 Ounce (25 Gram)|
|Freshly cooked rice||2 Cup (32 tbs) (To Serve)|
1. Trim the spring onions (scallions) and cut into 2.5 cm/1 inch pieces. Halve and deseed the (bell) pepper and cut it into 2.5 cm/1 inch pieces. Top and tail the mangetout (snow peas) and trim the baby corn.
2. Trim the excess fat from the meat and cut it into thin strips. Heat the oil in a large frying pan (skillet) or wok until hot and stir-fry the meat, garlic and ginger for 5 minutes.
3. Add the spring onion (scallion), (bell) pepper, mangetout (snow-peas) and baby corn to the pan, then add the soy sauce, vinegar, sherry and honey. Stir-fry for 5 minutes, keeping the heat high.
4. Carefully stir in the pineapple pieces and beansprouts and cook for a further 1-2 minutes to heat through: Serve with freshly cooked rice and extra soy-sauce for dipping.