Venison & Edamame Stir-Fry

Tue, 16 September 2025

Ingredients

 

For the venison:

• 500gm venison steak
• 2 tsp soy sauce
• 1 tsp cornflour
• 1 tsp sesame oil
• 1 tsp Shaoxing wine 

 

For the stir-fry:

• 2 tbsp vegetable oil 
• 2 cloves garlic, minced
• 1 thumb size fresh ginger, julienned
• 1 red chili sliced
• 1 red pepper, sliced
• 1 small onion, sliced
• 1 cup Edamame 
• 2 spring onions, chopped

 

For the sauce:

• 2 tbsp soy sauce
• 1 tbsp oyster sauce 
• 1 tsp dark soy sauce
• 1 tsp brown sugar or honey
• 2 tbsp water 

 

• Serving:
• Toasted sesame seeds
• Fresh corriander 

 

Method:

1. Marinate the venison: In a bowl, combine soy sauce, cornstarch, sesame oil, and Shaoxing wine. Toss in the venison slices and let marinate for 15–20 minutes.

2. Stir fry sauce: Whisk together soy sauce, oyster sauce, dark soy sauce, honey and water/stock in a small bowl. Set aside.

3.Stir-fry the meat: Heat 1 tbsp oil in a wok or large pan over high heat Quickly sear the venison (about 1–2 minutes, just until browned but not overcooked). Remove and set aside.

4.Cook the aromatics & vegetables: Add the remaining oil. Stir-fry garlic, ginger, and chili for 30 seconds. Add onion,  pepper, and edamame cook 2–3 minutes until crisp.

5.Combine: Return venison to the wok, pour in the sauce, and stir-fry for 1–2 minutes until everything is coated and glossy.

6.Finish & serve: Add spring onions, toss briefly, and remove from heat. Garnish with sesame seeds and corriander

 

• Serving ideas
• Serve with steamed jasmine or noodles