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Categories:
black mushrooms soy sauce sherry sugar cornstarch rice vinegar peanut oil garlic fresh ginger fresh hot green chili pepper sweet red pepper scallions sesame oil
Viewed: 46 - Published at: 9 years agoIngredients
- 6 Chinese dried black mushrooms
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 1/2 teaspoon sugar
- 1/2 teaspoon cornstarch
- 1/2 teaspoon rice vinegar
- 1/2 pound boneless loin of venison in thin slices
- 1/2 tablespoon peanut oil
- 1/2 teaspoon finely minced garlic
- 1 teaspoon finely minced fresh ginger
- 1 teaspoon finely minced fresh hot green chili pepper
- 3/4 cup sweet red pepper in thin slivers
- 1/4 cup chopped scallions
- 1/2 teaspoon sesame oil
Method
- Place mushrooms in a bowl, cover with warm water and allow to sit for 30 minutes to soften.
- Mix soy sauce, sherry, sugar, cornstarch and vinegar together in a bowl.
- Cut venison into strips about one-half-inch wide and two-inches long, mix with the soy sauce mixture and allow to marinate for 30 minutes.
- After 30 minutes drain the mushrooms, remove stems and cut caps into slivers.
- Drain the venison, reserving the marinade.
- Heat oil in a wok or a skillet.
- Stir-fry the garlic, ginger and chili for a few seconds, then add the red peppers and mushrooms.
- Stir-fry for several minutes.
- Add the venison.
- Continue to stir-fry until the venison strips begin to firm up.
- Add the marinade mixture and stir-fry until the sauce begins to thicken, add the scallions and sesame oil, stir-fry another few seconds, then serve.
