Venison Stir Fry with Broccoli, Carrots & Hakeurei Turnips
Minced fresh ginger
Minced fresh garlic
Oil for stir-fry (sunflower, grapeseed, or peanut oil)
Carrots – chopped into 1/2-1 inch pieces
Broccoli – cut into florets, stems peeled and chopped into 1 inch pieces
8-12 oz Venison (or flank steak, or tempeh) sliced thinly across the grain.
1 large tablespoon Cornstarch (organic if possible)
1 large tablespoon of Black Bean Garlic Sauce (available at Asian markets or at Publix)
Juice of 1 orange
In a small bowl, mix 1 heaping tablespoon corn starch with 2/3 cup water. Set aside.
Heat oil in a wok. Add carrots and turnips, ginger and garlic. Stir fry for 2-3 minutes. Add broccoli and stir fry another 2 minutes, add black bean garlic sauce and mix thoroughly while cooking. Push vegetables out to the edges of the wok and add meat or tempeh. Cook for an additional 2-3 minutes until meat is seared/browned. Add the juice of 1 orange to deglaze the pan. Make a well in the middle of the pan that is clear of veggies and meats. Then add the cornstarch and water mixture, stirring just before pouring in. Allow sauce to cook and thicken, about 1-2 minutes. Mix all ingredients and serve with rice.