Instructions:
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.
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