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
- Slice venison into thin slices and season with marinade (A) for 25-30 minutes.
- 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.
- 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.