Ingredients
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250 grams venison
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2 tablespoons Vegetable Oil
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2 tablespoons Garlic
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1 tablespoon red bird's eye chillies
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1 Onion
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1 red pepperdiagonally sliced
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1 green pepperdiagonally sliced
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2 tablespoons Black Peppercornscoarsely pounded
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1 tablespoon fish sauce
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1 teaspoon Sugar
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4 bunches spring onionscut into 1 inch long pieces
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1 tablespoon oyster sauce
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1 tablespoon chinese white wine
Directions
When I was young and lived in Thailand, I visited Hong Kong for the first time. There I tried beef in black bean sauce. As soon as l tasted the dish. I knew I wanted to replicate it back home in Thailand. But instead of black beans I used black pepper. Later, when I opened my takeaway business, I substituted venison for beef. I had thought of using ostrich at first, but that fell through. And anyway, I rather preferred the venison. A tip for this is to add a tbsp of Chinese rice wine while stir-frying.
- Clean the venison, and cut into bite-sized pieces.
- Sear the venison in a hot frying pan and then put to one side.
- Preheat another pan over a medium heat and add 2 tbsp of oil. Sauté the garlic and chopped chilli until they are fragrant.
- Add the onion and sliced peppers, tossing well.
- Finally add the venison and the remaining ingredients, and cook until the venison is to your liking.
- Spoon onto a serving dish, garnish with fresh coriander leaves and serve immediately.
