Post by chief_cook2 on Apr 8, 2006 10:57:31 GMT -6
HOISIN VENISON STIR-FRY
1 ½ pounds venison sliced thinly
¼ cup vegetable oil
1 red pepper sliced in1/2 inch strips
1 yellow pepper " " " " "
1 green pepper " " " " "
1 real large onion or two medium ones julienne(sliced top to bottom ½
inch wide)
8 ounces sliced fresh mushrooms
3 TBSP Hoisin Sauce
Garlic powder
Ginger powder
2 TBSP Soy Sauce
2 Beef bullion cubes
Corn starch in cold water
Cooked white rice
In a wok or sauté skillet stir fry the meat in oil seasoned with
garlic and ginger till just done…don't brown it. Remove from pan and
add peppers, onion, and mushrooms…add more garlic and ginger. Stir fry
for about 2 minutes. Add soy sauce, Hoisin Sauce, and bullion
dissolved in 1/3 cup water. Thicken with corn starch mixture. Serve
over rice. This is very similar to pepper steak only with mushrooms
but the Hoisin gives it a sweeter different flavor.
1 ½ pounds venison sliced thinly
¼ cup vegetable oil
1 red pepper sliced in1/2 inch strips
1 yellow pepper " " " " "
1 green pepper " " " " "
1 real large onion or two medium ones julienne(sliced top to bottom ½
inch wide)
8 ounces sliced fresh mushrooms
3 TBSP Hoisin Sauce
Garlic powder
Ginger powder
2 TBSP Soy Sauce
2 Beef bullion cubes
Corn starch in cold water
Cooked white rice
In a wok or sauté skillet stir fry the meat in oil seasoned with
garlic and ginger till just done…don't brown it. Remove from pan and
add peppers, onion, and mushrooms…add more garlic and ginger. Stir fry
for about 2 minutes. Add soy sauce, Hoisin Sauce, and bullion
dissolved in 1/3 cup water. Thicken with corn starch mixture. Serve
over rice. This is very similar to pepper steak only with mushrooms
but the Hoisin gives it a sweeter different flavor.