Ginger Venison with Pak Choi and Rice Noodles
Makes 1 serving

INGREDIENTS
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

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.

RECIPE NOTES
Venison overcooks faster than any other meat on the site. Forty seconds a side in a smoking wok is enough; it finishes in the residual heat when it goes back in.
No gluten and no dairy anywhere in this. The tamari is doing the work soy sauce usually does.

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