2 T. cornstarch
3 T. Chinese cooking wine or dry sherry
3 T. soy sauce
1 1/2 T. sugar
1 clove garlic, minced
salt and pepper to taste
1/4 c. cooking oil (I used peanut)
1 T. ginger, minced (I used Gourmet Garden)
1 lb. venison or beef tenderloin, cut into strips
1 small onion, sliced
1 c. sliced carrots
1 head broccoli flowerettes
1 pkg. snow peas
1 (8 oz) can sliced water chestnuts, drained
If using venison make sure that it is trimmed of all fat and silverskin. This is what makes venison taste gamy. No fat or silverskin means no gamy taste.
Combine first set of ingredients. If using venison or a less expensive cut of beef, add to the marinade and refrigerate for several hours or overnight. If using beef tenderloin just set the marinade aside.
Heat the oil in a large pan or wok over high heat. Add the ginger and stir a few seconds until fragrant. Add the vegetables and stir fry until crisp tender. Remove venison from marinade and add to the vegetables, stirring and frying just until no longer pink. Add marinade and cook until heated through and thickened.