Sweet and Sour Venison Stir-Fry Recipe

Recipe: (Serves 4)

1 bunch scallions
1 red bell pepper
1 1/3 cups snow peas
10 baby corn cobs
12 oz/350 g lean venison steak
1 tablespoon vegetable oil
1 garlic clove, crushed
1-inch/2.5 cm piece fresh gingerroot, chopped finely
3 tablespoons light soy sauce, plus extra for serving
1 tablespoon white wine vinegar
2 tablespoons dry sherry
2 teaspoons honey
8 oz/225 g canned pineapple pieces in natural juice, drained
1/2 cup bean sprouts

Freshly cooked rice, to serve

Method:

Cut the scallions into 1-inch/2.5 cm pieces. Halve and seed the red bell pepper and cut it into 1-inch/2.5 cm pieces. Trim the snow peas and baby corn cobs. Set aside. Trim the meat and cut it into thin strips. Heat the oil in a large skillet or wok until hot and stir-fry the meat, garlic, and gingerroot for 5 minutes.

Add the scallions, red bell pepper, snow peas, and baby corn cobs, then stir in the soy sauce, vinegar, sherry, and honey. Stir-fry for another 5 minutes.

Carefully stir in the pineapple pieces and bean sprouts and cook for another 1-2 minutes to heat through. Serve with freshly cooked rice and extra soy sauce for dipping.

Simple Teppanyaki Recipe

Recipe: (Serves 4)

4 boneless chicken breasts
1 red bell pepper
1 green bell pepper
4 scallions
8 baby corn cobs
Generous cup bean sprouts
1 tablespoon sesame or sunflower oil
4 tablespoons shoyu or soy sauce
4 tablespoons mirin
1 tablespoon grated fresh gingerroot


Method:

Remove the skin from the chicken and slice at a slight angle, to a thickness of about 1/4 inch or 5 mm. Seed and thinly slice the red and green bell peppers and trim and slice the scallions and corn cobs.

Arrange the bell peppers, scallions, corn cobs, and bean sprouts on a plate with the sliced chicken. Heat a large griddle or heavy skillet, then lightly brush with sesame or sunflower oil. Add the vegetables and chicken slices, in small batches, allowing space between them so that they cook thoroughly.

Combine the shoyu or soy sauce, mirin, and gingerroot in a small serving bowl and serve as a dip with the chicken and vegetables.

Bulgogi - Korean BBQ Recipe

Ingredients :

* 1 cup soy sauce
* 1/2 cup pear juice or white wine
* 3 tablespoons white sugar
* 2 tablespoons chopped garlic
* 1 teaspoon sesame oil
* 1 teaspoon sesame seeds
* 1 tablespoon ground black pepper
* 1 teaspoon monosodium glutamate
* 1 (2 pound) beef rump roast, sliced into thin strips
* 1 onion, cut into thin strips

Method :

1. In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour.

2. Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.

Asian Salmon Recipe

Recipe:

2 pounds salmon filets, with skin
2 tablespoons olive oil
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon packed brown sugar
2 cloves garlic, minced
1 pinch ground black pepper
2 tablespoons minced onion
1 tablespoon sesame oil
2 cups long-grain white rice
1 teaspoon dried dill weed
4 cups water

Method :

1. Make several shallow slashes in the skinless side of the salmon filets. Place filets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.

2. Preheat the oven to 350 degrees F (175 degrees C). In a medium saucepan combine the rice, water and dill weed. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.

3. Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.

Thai Coconut Soup Recipe

Recipe:

1 pound medium shrimp - peeled and deveined
2 (13.5 ounce) cans canned coconut milk
2 cups water
1 (1 inch) piece galangal, thinly sliced
4 stalks lemon grass, bruised and chopped
10 kaffir lime leaves, torn in half
1 pound shiitake mushrooms, sliced
1/4 cup lime juice
3 tbsp fish sauce
1/4 cup brown sugar
1 tsp curry powder
1 tbsp green onion, thinly sliced
1 tsp dried red pepper flakes

Method :

1. Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.

2. Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.

3. To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.