Ginger Venison with Pak Choi and Rice Noodles

Make ginger venison with pak choi and rice noodles, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
140 g Venison steak, sliced thin across the grain (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.)
120 g Cooked rice noodles (Cooked weight, after soaking.)
150 g Pak choi (Stalks and leaves separated. The stalks go in first.)
A large thumb, cut into fine matchsticks Fresh ginger
1 tbsp, about 15 g Tamari
1 tsp, about 4 g Toasted sesame oil
20 g Spring onion
1 clove, about 3 g Garlic
1 tsp Rice vinegar
Half a red chilli, sliced Fresh red chilli
Ingredient notes on the recipe page.

METHOD
1. Heat a wok until it smokes and add the sesame oil. Fry the venison in one layer for forty seconds a side and tip it out. It should still be pink inside.
2. Add the ginger, garlic and pak choi stalks and stir-fry for a minute. Add the leaves, tamari and vinegar and toss until the leaves collapse.
3. Return the venison with the noodles and the chilli. Toss for thirty seconds until everything is hot, then scatter with spring onion.

Contains soya and sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/ginger-venison-pak-choi-rice-noodles

AI-generated images illustrating the recipe.

#Fuel8 #DinnerRecipe #RecipeInPictures
