Stir-fried Venison, Chilli and Mixed Peas

Once the slicing is done, a stir-fry is a very quick meal to put together. It’s important to keep the wok very hot otherwise the meat will start to stew in its juices and will be tough.

peanut oil for cooking

400 grams venison medallions, very thinly sliced against the grain SAUCE 3 tablespoons oyster sauce 2 teaspoons cornflour 2 tablespoons soy sauce 2 tablespoons rice vinegar 1 tablespoon grated fresh ginger 2 cloves garlic, crushed 1 teaspoon sugar ½ teaspoon ground Chinese five spice TO COOK 6 small whole dried red chillies or ¼-½ teaspoon chilli flakes (see Cook’s Note)

2 cups thinly shredded cabbage 2 carrots, peeled and julienned

100 grams snow peas, sliced in half lengthways

100 grams sugar snap peas, stem end trimmed

½ cup roasted cashew nuts

SAUCE: Stir the oyster sauce and cornflour together until smooth with no lumps then add all the remaining ingredients and combine. Set aside. Put the chillies, cabbage, carrot and both peas in a bowl and set aside.

Heat a wok or a sauté pan over a high heat with 1 teaspoon of peanut oil. Add the meat in small batches and cook for about 30 seconds. Transfer to a plate and repeat with the remaining meat, adding only a tiny bit of oil each time.

Add 1 tablespoon of oil and when hot, tip in the vegetables and stir for 1 minute, then add a small splash of water to create some steam. Keeping the heat high, stir-fry them for 2 minutes.

Give the sauce a stir then pour into the wok and stir everything together for 2 minutes. Tip in the meat and cook for 1-2 minutes until everything is hot and the sauce is glossy. Scatter over the nuts. SERVES 4

SERVING SUGGESTIONS: Hot noodles or brown rice with coriander.