• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy
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Recipe Ingredient

  • 300g venison
  • 40g red capsicum, cubed
  • 40g green capsicum, cubed
  • 40g onion, cubed
  • 1 shallot, sliced thinly
  • 1 clove garlic, sliced thinly
  • 1 tsp Shao Hsing Hua Tiau wine
  • 1 tbsp oil
  • 1 tsp sesame oil
  • Marinade (A)
  • Pinch of salt and sugar
  • Dash of monosodium glutamate
  • Dash of chicken stock granules
  • ½ tsp sesame oil
  • 2 tbsp water
  • ½ tsp cornflour
  • Sauce (B)
  • 1 tsp ground black pepper
  • 1/8 tsp pepper
  • 120ml water
  • Sauce (C)
  • 1 tbsp Marmite sauce
  • 1 tbsp oyster sauce
  • 1/8 tsp thick soy sauce
  • 1 tbsp sugar
  • ¼ tsp chicken stock granules

Instructions

  1. Slice venison into thin slices and season with marinade (A) for 25-30 minutes.
  2. Heat oil and sesame oil in a wok, add venison and fry for 1-2 minutes. Add all cubed ingredients to mix. Toss and fry briskly. Dish out and set aside.
  3. Add shallot and garlic slices into the wok. Fry for a while until fragrant. Stir in sauce (B) and seasoning (C). Add a splash of Shao Hsing Hua Tiau wine and toss briefly. Serve immediately.

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