Wok-seared venison with black pepper and oyster sauce
This super-speedy venison stir-fry recipe is brimming with umami-rich Chinese flavours. The simple sauce brings the meat, spring onions and chives together beautifully – perfect as part of a larger Chinese meal or with a bowl of steamed rice.
Ingredients
- 2 tbsp of vegetable oil
- 1 knob of ginger , roughly the size of half a thumb
- 2 spring onions
- 10 Chinese chives , or long green beans
- 300g of venison steak
Marinade
- 1 tbsp of light soy sauce
- 2 tbsp of Shaoxing wine
- 1/2 tbsp of cornflour
Sauce
- 1 tsp sesame oil
- 1 tsp palm sugar
- 1 tsp cracked black pepper
- 2 tbsp of oyster sauce
- 50ml of fresh chicken stock
Method
Mix the sauce ingredients together in a small bowl then build your 'wok clock' on a large plate. Place your venison at 12 o’clock, then arrange the ginger, spring onions, Chinese chives or long green beans, and lastly the sauce bowl, clockwise around your plate
Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking hot and allow the oil to smoke up the wok for 5–10 seconds, then place the venison into the wok and stir fry for 30 seconds to 1 minute, to sear the pieces of meat
Now remove the venison from the wok into a bowl ready for later. Clean the wok and then heat the remaining tablespoon of oil in the wok again, over a high heat. Once smoking hot, add the ginger and half the spring onion and stir-fry for 30 seconds to 1 minute, until the spring onions have softened
Push the ingredients to the side of the wok, add the Chinese chives or long green beans and stir-fry for 1 minute, then return the venison to the wok and bring the wok to a smoking point once again
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Wok-seared venison with black pepper and oyster sauce
