Gingered Venison Stir-Fry

By Nalli

Ingredients

• 1/4 cup orange juice
• 1 teaspoon cornstarch
• 1/2 teaspoon grated fresh lime peel
• 2 teaspoons vegetable oil
• 1 lb. boneless venison round or flank steak, cut into 3 x 1/2 x 1/4 inch strips
• 1 tablespoon grated fresh gingerroot
• 1 medium green pepper, seeded cut into strips
• 1 medium red pepper seeded and cut into strips
• 1/2 cup sliced green onions
• 1 tablespoon soy sauce
• 4 cups hot cooked white rice

Preparation

Step 1

In 1-cup measure, combine juice, cornstarch and peel. Set aside. Heat wok or nonstick skillet over medium-high heat. Add oil and swirl for 30 seconds. Add venison and gingerroot. Cook for 3 to 4 minutes, or until meat is no longer pink, stirring constantly. Using slotted spoon, remove venison from wok, set aside. Add peppers and onions to wok. Cook for 2 to 3 minutes or until vegetables are tender-crisp, stirring constantly. Return venison to wok. Stir juice mixture and add to wok. Cook until sauce is thickened and glossy, stirring constantly. Remove from heat. Stir in soy sauce. Serve over rice.
Add additional Chinese vegetables if desired.