Venison Stir-fry with Ginger, Chiles and Vegetables
- 350 grams Venison (shredded or cubed)
- 1 small red chile pepper
- 1 walnut sized piece ginger
- 2 garlic
- 4 tablespoons vegetable oil
- 2 carrots
- 200 grams green Asparagus
- 100 grams Snow peas
- 125 grams soybean sprout
- 25 grams Cashews
- 5 tablespoons Rice wine
- cayenne pepper
- 2 tablespoons Coconut shaving
Pat dry venison. Rinse chile pepper, wipe dry and cut into rings. Peel ginger and garlic and chop finely. Mix chile pepper, ginger and garlic with 1 tablespoon oil. Rub spice mixture over meat. Cover and set aside for 25 minutes.
Peel carrots and cut into thin strips. Peel bottom third of asparagus, and cut off ends. Cut asparagus into small pieces. Rinse snow peas and pat dry. Rinse bean sprouts and spin dry.
Heat remaining oil in a large wok. Toast cashews briefly, then remove with a slotted spoon and set aside on paper towels.
Brown meat on all sides, then push to the edge of wok. Place carrots in the middle and fry on both sides, 2-3 minutes. Push carrots to the side of wok. Add asparagus and snow peas to the middle and fry while stirring, 1 minute. Stir ingredients together in wok and mix well. Add bean sprouts. Deglaze wok with rice wine. Season with a little salt and cayenne pepper. Remove from heat and let stand briefly. Fold toasted cashews into mixture. To serve, arrange on plates and sprinkle with coconut shavings.