My Venison Stir-Fry with Wild Ramps is the perfect way to transform simple ingredients into a delicious Chinese take-out style meal at home! If you don't have a freezer full of venison (like us) or freshly foraged wild ramps - Don't worry! You can also make this dish with beef and scallions/green onions and it will be just as delicious!
Servings: 4servings
Ingredients
For Velveted Venison
1poundvenison steakthinly sliced, against the grain
Combine venison, baking soda and water in a medium bowl. Allow to "velvet" for 15-20 minutes. Rinse well with cold water and strain.
Combine sauce ingredients and set aside.
Heat a wok or large skillet over high heat. Saute venison in coconut oil until cooked through and no longer pink - roughly 3-5 minutes.
Remove cooked venison from wok and set aside.
Return wok to high heat, add additional coconut oil and quickly stir fry the vegetables. I like to get some high-heat color on them, without cooking them through. Stir-Fry for 2-3 minutes.
Add meat back into wok with vegetables and add the sauce ingredients.
Reduce heat to so that the sauce is barely simmering, sauce with thicken as it cooks.