Venison & Shiitake Stir-Fry with Bok Choy

Thin-sliced lean venison, velveted & wok-seared hot with ginger, shiitake & bok choy — fast

Serves 3–4 · 15 min

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1 lb venison, sliced thin across the grain (freezer-firm it 20 min to slice)
velvet 1 Tbsp soy · 1 Tbsp cornstarch · 1 tsp oil
6 oz shiitake, sliced · 3–4 heads baby bok choy, halved
2 Tbsp ginger + 3 garlic cloves, minced
sauce 3 Tbsp soy · 1 Tbsp oyster sauce · ½ cup stock · 1 tsp sugar · 1 tsp cornstarch · toasted sesame oil
high-heat oil · rice, to serve · scallion

What you need

1 lb venison, sliced thin across the grain (freezer-firm it 20 min to slice)

velvet 1 Tbsp soy · 1 Tbsp cornstarch · 1 tsp oil

6 oz shiitake, sliced · 3–4 heads baby bok choy, halved

2 Tbsp ginger + 3 garlic cloves, minced

sauce 3 Tbsp soy · 1 Tbsp oyster sauce · ½ cup stock · 1 tsp sugar · 1 tsp cornstarch · toasted sesame oil

high-heat oil · rice, to serve · scallion

Velvet the venison. Toss the thin slices with the soy, cornstarch, and oil; rest 10–15 min. This coat is what keeps lean game tender and silky in a hot wok.
Sear the meat, remove. In a ripping-hot wok with oil, sear the venison in a single layer ~1 min, barely cooked; remove. Overcooking lean game here is the one way to wreck it.
Mushrooms, then aromatics & bok choy. Sear the shiitake hard; add ginger & garlic 30 sec, then the bok choy, cooking until crisp-tender and bright.
Sauce & combine. Whisk the sauce, pour it in, and let it bubble and thicken; return the venison just to coat and heat through, 30 sec. Finish with sesame oil and scallion; serve over rice.

Steps — tap one to keep your place

1. Velvet the venison. Toss the thin slices with the soy, cornstarch, and oil; rest 10–15 min. This coat is what keeps lean game tender and silky in a hot wok.

2. Sear the meat, remove. In a ripping-hot wok with oil, sear the venison in a single layer ~1 min, barely cooked; remove. Overcooking lean game here is the one way to wreck it.

3. Mushrooms, then aromatics & bok choy. Sear the shiitake hard; add ginger & garlic 30 sec, then the bok choy, cooking until crisp-tender and bright.

4. Sauce & combine. Whisk the sauce, pour it in, and let it bubble and thicken; return the venison just to coat and heat through, 30 sec. Finish with sesame oil and scallion; serve over rice.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.