500 g venison haunch cut into 5 mm strips
4 Tbsp oyster sauce
1 brown onion sliced into half round slices
2 Tbsp potato or tapioca starch
2 Tbsp sesame oil
5 Tbsp peanut oil
1 Tbsp light soy sauce
1 Tbsp each of crushed and chopped garlic and ginger
2 spring onions sliced diagonally, half green and half white
1 cup mung bean sprouts
1 small glass dry sherry or rice wine
White pepper and salt to taste
In a small bowl mix together the oyster sauce, soy sauce, sherry and the potato starch.
Add three Tbsp of the peanut oil and the garlic and ginger to the venison stir fry strips. Massage together then add the starch and mix together.
Heat your clean wok until smoking. Add the peanut oil, then the venison to the pan keeping the heat on full and spread out over the inside of the wok. Don’t stir until meat has changed colour, now add onions and stir. Cook one minute, pour over the oyster/starch mix and combine. Cook until it reaches a good sauce consistency, season with salt and white pepper, add the mung beans, fold through and serve sprinkled with the sesame oil and spring onions.