Ingredients
400g Silver Fern Farms’ venison stir-fry
2 cloves garlic, crushed
1 chilli, seeded and diced
1 cm piece of ginger, grated
2 Tbsp kecap manis – sweet soy sauce
1 Tbsp sesame oil
1 Tbsp olive oil
1 small red onion, thinly sliced
1 stick celery, thinly sliced
1 carrot, peeled and sliced
100g green beans, sliced in half
1 cup bean sprouts
¼ cup fresh coriander, chopped
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Cooking Directions
Mix together the garlic, chilli, ginger, soy sauce and sesame oil. Add the venison and marinate in the mixture for 15 minutes.
Heat a frying pan or wok to a high heat. Pan-fry the venison for 2-3 minutes. Remove from pan. Heat the olive oil.
Add the red onion, celery, carrot and green beans. Stir-fry until starting to soften. Just before serving add the bean sprouts and coriander. Return the cooked venison to the pan and toss to combine.
Serve with rice or noodles
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