Kung Pao Venison
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 people
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Calories
429 kcal
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Course
Main Course
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Cuisine
Chinese
Kung Pao Venison
Description
In Kung Pao Venison, venison pieces are marinated in soy sauce, Shaoxing wine, salt, and cornstarch, then fried in hot oil until just cooked and set aside. The leftover oil is used to stir-fry broken dried hot chiles, sliced garlic, minced ginger, and red bell pepper, building aromatic heat and flavor. The venison is returned to the wok and stir-fried briefly with green onions.
The sauce composed of sugar, soy sauce, Chinese black vinegar, sesame oil, chicken stock, and starch is mixed separately and added to the wok to coat the ingredients, creating a glossy, slightly thickened sauce. Roasted unsalted peanuts provide a contrasting crunchy bite.
This dish balances the lean, tender venison with the assertive flavors of chiles, garlic, ginger, and the sweet-sour sauce, offering a flavorful and textured stir-fry suitable as a main course paired with rice or noodles.
Ingredients
SAUCE
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1 tablespoon Chinese black vinegar or malt vinegar
- 1 teaspoon potato or corn starch
- 2 teaspoons sesame oil
- 1/4 cup chicken stock
MARINADE
- 1/2 teaspoon salt
- 2 teaspoons soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 2 teaspoons corn starch or potato starch
- 1 tablespoon peanut oil or vegetable oil
VENISON
- 1 pound venison cut into 3/4 inch pieces, lean
- 2/3 cup peanut oil or vegetable oil
- 2 dried hot chile Sichuan, cayenne, etc, up to 10
- 4 garlic sliced thin, cloves
- ginger about 2 tablespoons, peeled and minced, 2-inch piece
- 1 red bell pepper cut into matchsticks
- 5 green onion chopped, 6 pieces
- 1 teaspoon Sichuan peppercorn optional, ground
- 3/4 cup roasted, unsalted peanuts
Instructions
- Mix all the ingredients for the sauce together and set aside. Whisk together all the ingredients for the marinade in another bowl. Mix the venison pieces into the marinade with your hands, making sure you get each piece coated. Set aside while you chop all the vegetables. Break the dried chiles into 1/2-inch pieces and shake out as many seeds as you can. Discard the seeds.
- Set a wok over high heat on your biggest burner and pour in the oil. heat the oil to 350°F, or until a single drop of water sizzles sharply on contact. Add half the venison and fry 1 minute, moving around the pieces so they don't stick. Remove with a slotted spoon or, even better, a Chinese spider strainer, and set aside to drain excess oil. Repeat with the other half of the venison. Pour off all but about 3 tablespoons of oil.
- Add the dried chiles and stir-fry 45 seconds. Add the garlic, ginger and sliced red bell pepper and stir-fry 30 seconds. Add the venison back to the wok and stir fry for 1 more minute.
- Pour in the sauce -- make sure to stir it before you do, as the starch will have settled on the bottom of the bowl -- and mix into the other ingredients. Add the peanuts now and stir-fry everything for 30 seconds.
- Turn off the heat, mix in the chopped green onions and serve immediately over white rice with a beer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 15g | 5% |
| Protein | 43g | 86% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 90mg | 30% |
| Sodium | 803mg | 33% |
| Potassium | 783mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1147IU | 23% |
| Vitamin C | 42mg | 47% |
| Calcium | 38mg | 4% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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