Venison Stir-Fry

- Andrew George, Kla-how-eya Aboriginal Centre of SACS

1 lb boneless venison 3/4'' strips
2 tbsp soya sauce
2 garlic cloves minced
2 tsp ginger minced
1 tbsp sesame oil
1 small zuccini
1 each red, green & yellow peppers
1 cup sliced mushrooms
1 cup bok choy
1 cup bean sprouts
1/2 cup venison stock

1. Combine soya sauce, minced garlic, minced ginger and venison in a bowl and marinate for 30 minutes.
2. Heat oil in wok or fry pan over medium high heat.
3. Remove meat from marinade. Discard marinade.
4. Add meat to hot pan and stir fry for 2 minutes. Add vegetables leaving bean sprouts and stock to last. Stir.
5. Cover and cook for 3-5 minutes until vegetables are tender-crisp.
6. Stir in bean sprouts.

(Metro, June 21 2007)