Ginger Venison with Baby Bok Choy #SundayFunday

Venison Steak marinated with ginger and garlic before being stir-fried with sweet onions and baby bok choy is a delicious and nutritious way to start the New Year.

The Sunday Funday Bloggers are serving up Chinese today.......

Renu of Cook with Renu is hosting today and asked us to share some Chinese recipes.  Chinese New Year also called the Lantern Festival is coming up in February.  This is the year of the Dragon.  Let's take a look at what everyone is sharing today.  Perhaps you will find some recipes for your Chinese New Year Celebration.

• Dandan Noodles from Palatable Pastime
• Stir-Fried Beef and Broccoli from Karen’s Kitchen Stories
• Vegan Hot and Sour Soup from Cook with Renu
• General Tso's Tofu from Culinary Cam
• Vegetable Stir Fry Noodles from Mayuri’s Jikoni
• Vegetarian Noodles In Light Soy Sauce from Sneha’s Recipe
• Stir-Fried Noodles with Chicken and Vegetables from Amy’s Cooking Adventures
• Ginger Venison with Baby Bok Choy from A Day in the Life on the Farm

It only takes minutes to prep for this stir fry and even less cooking time.  The most time-consuming component of this dish is the steamed rice, if you choose to use it.

I used venison for this stir fry but you could substitute beef sirloin or flank steak if you don't have venison available.  China does have a healthy deer population but, like here, it is not a main source of protein.  If you have venison in your freezer and want to serve it without your family's knowledge, this is a great dish.  They will never, ever know unless you tell them.  Just say you are having steak stir fry.

Entrees, Venison, Stir fry, Bok Choy

Entrees, Venison

Chinese

Yield: 4 servings

Author: Wendy Klik

Ginger Venison with Baby Bok Choy

Venison Steak marinated with ginger and garlic before being stir-fried with sweet onions and baby bok choy is a delicious and nutritious way to start the New Year.

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• 1 lb. venison steak, cut into strips
• 1 T. ginger paste
• 2 cloves garlic, minced
• 2 t. soy sauce
• 1 T. + 1 t. rice cooking wine
• 1 t. cornstarch
• 2 T. oyster sauce
• 1 T. peanut oil
• 1/2 Vidalia onion, sliced
• 4 baby bok choy, trimmed and sliced lengthwise
• 1/4 c. vegetable broth

Instructions

1. Whisk together the ginger, garlic, soy sauce,1 teaspoon of rice cooking wine, and cornstarch. Add the sliced steak and toss to coat. Let come to room temperature.
2. Whisk together the oyster sauce and remaining rice cooking wine. Set aside.
3. Heat the peanut oil in a wok over medium-high heat. Add the steak and sear until browned on one side. Add the onion and bok choy, stir and cook for a couple of minutes.
4. Stir in the broth and cook, scraping up any bits stuck to the bottom, until nearly evaporated.
5. Add the oyster sauce and cook, stirring, until steak and vegetables are coated and gravy is formed.
6. Serve with steamed rice, if desired.

Nutrition Facts

Calories

255.69

Fat (grams)

6.17 g

Sat. Fat (grams)

1.56 g

Carbs (grams)

10.73 g

Fiber (grams)

1.67 g

Net carbs

9.06 g

Sugar (grams)

3.4 g

Protein (grams)

36.53 g

Sodium (milligrams)

615.34 mg

Cholesterol (grams)

89.58 mg

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Ginger Venison Stir Fry

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