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.