Ingredients
- 6 Chinese dried black mushrooms
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- ½ teaspoon sugar
- ½ teaspoon cornstarch
- ½ teaspoon rice vinegar
- ½ pound boneless loin of venison in thin slices
- ½ tablespoon peanut oil
- ½ teaspoon finely minced garlic
- 1 teaspoon finely minced fresh ginger
- 1 teaspoon finely minced fresh hot green chili pepper
- ¾ cup sweet red pepper in thin slivers
- ¼ cup chopped scallions
- ½ teaspoon sesame oil
- Nutritional Information
Nutritional analysis per serving (2 servings)
231 calories; 7 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 27 grams protein; 20 milligrams cholesterol; 448 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 to 4 servings
Preparation
- Place mushrooms in a bowl, cover with warm water and allow to sit for 30 minutes to soften.
- Mix soy sauce, sherry, sugar, cornstarch and vinegar together in a bowl. Cut venison into strips about one-half-inch wide and two-inches long, mix with the soy sauce mixture and allow to marinate for 30 minutes.
- After 30 minutes drain the mushrooms, remove stems and cut caps into slivers. Drain the venison, reserving the marinade.
- Heat oil in a wok or a skillet. Stir-fry the garlic, ginger and chili for a few seconds, then add the red peppers and mushrooms. Stir-fry for several minutes. Add the venison. Continue to stir-fry until the venison strips begin to firm up. Add the marinade mixture and stir-fry until the sauce begins to thicken, add the scallions and sesame oil, stir-fry another few seconds, then serve.
Dining and Cooking