Serves 4 people
Time to prepare and cook - 30 minutes
Method
In a large bowl add the venison, ginger, garlic, shaoxing wine, soy sauce and sesame oil, allow to marinate for 15 minutes.
While the venison is marinating prep the remaining ingredients
Using a mortar and pestle, crush the peppercorns then, add the garlic cloves and crush until you have a paste. Set aside
Mix together the oyster sauce, soy sauces and sugar. Set a side.
Then create the slurry by mixing together the cornflour and water.
To Cook
Heat a large pan or wok to a high heat, add the canola oil, once the oil is smoking hot add the venison strips in batches and sear, repeat until all the venison is cooked keeping it pink in the middle.
Wipe out the pan, place back onto the heat and heat until hot. Add the remaining canola oil then add the black pepper garlic paste, fry quickly then add the vegetables. Toss in the wok for 3-4 minutes until slightly cooked.
Add the sauce ingredients and stir through then add the cornflour slurry.
Return the venison and any resting juices back into the wok. Stir through making sure the sauce coats the vegetables and meat.
Serve with the steamed rice or noodles.
