One of the greatest joys of Chinese cooking is the speed of cooking - in this recipe created by Jeremy Pang of The School Of Wok, this wonderful aromatic feast takes a total cooking time of just 5 minutes! As with most Chinese recipes - preparation is the key, as everything cooks so quickly, you need it to be ready and easily to hand to pop into your wok!
Created as as an alternative to stir-fried beef, the venison steaks are great for a stir-fry as they stay nice and tender when flash-fried in a wok, while the sourness of the tamarind and sweetness from the kecap manis (Malaysian-style sweet soy sauce) give this dish more of a Malaysian-Chinese feel.
Preparation time: 15 minutes plus overnight marinating
Cooking time: 5 minutes
You will need:
- 2 cm piece ginger
- 2 spring onions
- 5–10 stems of tenderstem broccoli or kai lan
- 200–300g venison steaks
- handful of deep-fried shallots (optional)
- 1½ tablespoons vegetable oil
- 1 tablespoon light soy sauce
- 2 tablespoons Shaoxing rice wine
- 1 teaspoon sesame oil
- ½ tablespoon cornflour
- 2 tablespoons tamarind concentrate
- 1 tablespoon hoisin sauce
- 1 tablespoon kecap manis (sweet soy sauce)
- 50ml chicken stock
- Finely matchstick the ginger and spring onions. Chop the broccoli or kai lan stems into thirds, then blanch them in boiling water for 2 minutes. Drain and set aside.
- Slice the venison steaks into large 1–2cm chunks, put them in a mixing bowl and add all the marinade ingredients except the cornflour. Using your hands, massage the ingredients into the meat pieces until they are well coated, then add the cornflour and repeat until everything is well combined.
- Mix the sauce ingredients together in a small bowl or ramekin.
- Build your WOK CLOCK; place your ginger at 12 o’clock, then arrange the spring onions, venison, broccoli, sauce bowl and deep-fried shallots, if using, clockwise around your plate.
- Heat 1 tablespoon of vegetable oil in a wok over a high heat until smoking hot.
- Add the ginger and half the spring onion and stir-fry for 1 minute, until the spring onions have softened.
- Push the ingredients to the side of the wok, add the remaining ½ tablespoon of oil to the centre of the wok and return to smoking point. Add the venison, cover with the ginger and spring onions and stir-fry for 1 minute.
- Add the broccoli, pour over the sauce and bring to a vigorous boil. Cook, stirring, for a further 30 seconds, then spoon into a serving bowl. Scatter over the remaining spring onion and the deep-fried shallots, if you like, and serve.
Serve with a large pile of fragrant steamed rice for a wonderful healthy meal - made from scratch in minutes!