Kung Pao Venison

Name: Kung Pao Venison
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 tablespoon sugar; 1 tablespoon soy sauce; 1 tablespoon Chinese black vinegar or malt vinegar; 1 teaspoon potato or corn starch; 2 teaspoons sesame oil; 1/4 cup chicken stock; 1/2 teaspoon salt; 2 teaspoons soy sauce; 1 tablespoon Shaoxing wine or dry sherry; 2 teaspoons corn or potato starch; 1 tablespoon peanut or vegetable oil; 1 pound lean venison, (cut into 3/4 inch pieces); 2/3 cup peanut or vegetable oil; 2 to 10 dried hot chiles (Sichuan, cayenne, etc); 4 garlic cloves, (sliced thin); A 2-inch piece of ginger, (about 2 tablespoons, peeled and minced); 1 red bell pepper, (cut into matchsticks); 5 or 6 green onions, (chopped); 1 teaspoon Sichuan peppercorns, ground ((optional)); 3/4 cup roasted, (unsalted peanuts)

Instructions

Prep:15minCook:10min

Most of the Chinese ingredients here are easy to find in regular supermarkets, although the Sichuan peppercorns can be tough to locate; skip them if you need to. If you are concerned at the huge number of chiles in this recipe, know that most people don't eat them -- they're like a bay leaf, there for flavor. That said, I always eat them. You'll want steamed rice and a crisp lager or pilsner beer, or a light session IPA to drink with this.

Updated at: Sun, 08 Dec 2024 21:32:24 GMT