Monday, December 10, 2007

Venison in ginger honey sauce

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.

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