Category : Poultry
Author : p
Hits : 2538
Date : 18/06/2002
2 lbs. Venison Steak (cut into 1/4-1/2 inch strips)5 Tbls. Vegetable Oil5 tsp. cornstarch5 tsp. salt5 tsp. sugar5 tsp. soy sauce3 tsp. white pepper2 lbs. broccoli, chopped into 1 inch pieces1/2 cup chicken broth2 Tbls. cornstarch3 Tbls. vegetable oil1 tsp. ginger root (finely Chopped)1 tsp. fresh garlic (finely chopped)1 can sliced mushrooms
Marinate venison strips in 5 T. oil, 5 tsp. cornstarch, salt, sugar, soy sauce, and white pepper. Refrigerate for 20 minutes. Longer is better. Place broccoli in boiling water for 1 minute. Rinse under cold water. Heat wok till 1-2 drops of water bubble on the surface. Add 3 T. oil, and rotate the wok spreading the oil over the surface. Add the marinated venison, ginger root, and garlic to the wok. Stir-fry until venison is browned, about 5 minutes. Remove venison from wok. Add 2 T. oil, rotate wok again to coat sides. Add mushrooms and broccoli to wok, stir-fry for 1 minute. Add chicken broth and heat until boiling. Stir in the venison. Add 2 T. cornstarch or amount needed to thicken. Once the chicken broth has thickened into a gravy, serve over rice.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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