Ingredients:-
250g venison (cut into strips for stir fry)
2 tbsp oil
1 clove garlic, crushed
1 tsp finely chopped ginger
1 onion, sliced
½ red capsicum, de-seeded and sliced
½ orange capsicum, de-seeded and sliced
2 cups broccoli florets
1 courgette, sliced
¼ cup water
1 Tbsp oil
1 tsp finely chopped ginger
3 spring onions, finely sliced
½ tsp salt
1 Tbsp soy sauce
1 tsp sugar
2 Tbsp water
METHOD:
Heat the oil in a wok until hot. Add garlic and ginger and stir fry for 1 minute.
Add onion, red and orange capsicum, broccoli and courgette. Stir fry for 1 minute.
Add water, cover and leave to steam for 2 minutes.
Remove from wok and keep warm.
Heat second measure of oil in the wok with the ginger and spring onions.
Add venison and stir fry for 2 minutes.
Add salt, soy sauce, sugar and water.
Cover and cook for 2 minutes.
To Serve:-
Spoon vegetables (and rice if wanted) onto serving tray and arrange meat on top.