The finished recipe. Ginger Venison with Pak Choi and Rice NoodlesIngredients 1 to 6. 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 oilIngredients 7 to 10. 20 g Spring onion. 1 clove, about 3 g Garlic. 1 tsp Rice vinegar. Half a red chilli, sliced Fresh red chilliStep 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.Step 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.Step 3. Return the venison with the noodles and the chilli. Toss for thirty seconds until everything is hot, then scatter with spring onion.
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