5.0 from 57 votes
Kung Pao Venison
Most of the Chinese ingredients here are easy to find in regular supermarkets, although the Sichuan peppercorns can be tough to locate; skip them if you need to. If you are concerned at the huge number of chiles in this recipe, know that most people don't eat them -- they're like a bay leaf, there for flavor. That said, I always eat them. You'll want steamed rice and a crisp lager or pilsner beer, or a light session IPA to drink with this.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 people
Calories: 429 kcal
Course:
Main Course
Cuisine:
Chinese
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 or potato starch
- 1 tablespoon peanut or vegetable oil
VENISON
- 1 pound lean venison, cut into 3/4 inch pieces
- 2/3 cup peanut or vegetable oil
- 2 to 10 dried hot chiles Sichuan, cayenne, etc
- 4 garlic cloves, sliced thin
- A 2-inch piece of ginger, about 2 tablespoons, peeled and minced
- 1 red bell pepper, cut into matchsticks
- 5 or 6 green onions, chopped
- 1 teaspoon Sichuan peppercorns, ground (optional)
- 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.
Cup of Yum
Nutrition Information
Calories
429kcal
(21%)
Carbohydrates
15g
(5%)
Protein
43g
(86%)
Fat
22g
(34%)
Saturated Fat
4g
(20%)
Cholesterol
90mg
(30%)
Sodium
803mg
(33%)
Potassium
783mg
(22%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1147IU
(23%)
Vitamin C
42mg
(47%)
Calcium
38mg
(4%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 429
% 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.