peanut oil, for cooking
400 grams venison medallions, very thinly sliced against the grain
3 tablespoons oyster sauce
2 teaspoons cornflour
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
2 cloves garlic, crushed
1 teaspoon sugar
½ teaspoon ground Chinese five-spice
6 small whole dried red chillies or ¼-½ teaspoon chilli flakes (see Cook’s note)
2 cups thinly shredded cabbage
2 carrots, peeled and julienned
100 grams snow peas, sliced in half lengthways
100 grams sugar snap peas, stem end trimmed
½ cup roasted cashew nuts
Sauce: Stir the oyster sauce and cornflour together until smooth with no lumps then add all the remaining ingredients and combine. Set aside. Put the chillies, cabbage, carrot and both peas in
a bowl and set aside.
Heat a wok or a sauté pan over a high heat with 1 teaspoon of peanut oil. Add the meat in small batches and cook for about 30 seconds. Transfer to a plate and repeat with the remaining meat, adding only a tiny bit of oil each time.
Add 1 tablespoon of oil and when hot, tip in the vegetables and stir for 1 minute, then add a small splash of water to create some steam. Keeping the heat high, stir-fry them for 2 minutes.
Give the sauce a stir then pour into the wok and stir everything together for 2 minutes. Tip in the meat and cook for 1-2 minutes until everything is hot and the sauce is glossy. Scatter over the nuts.
Serving suggestions: Hot noodles or brown rice with coriander.
Cook’s note: Whole dried chillies don’t impart a lot of heat unless they’re broken open and the seeds come out. Use dried chilli flakes to taste if you prefer.