Fook lok weng wah (Venison in ginger honey sauce)
1kg venison loin, sliced thinly
10gm sliced ginger
5gm kei chee
100gm sweet beans
2 tbsp honey
1/2 tsp black pepper
1 tbsp soya sauce
1/2 tsp sugar (optional)
1. Season venison with soya sauce and pepper. Saute ginger in 1 tbsp oil. Add venison and stir-fry one minute.
2. Add in sweet beans and kei chee and stir until cooked.
3. Just before removing, add honey and sugar.