Vegetable & Venison Stir Fry

1  cup		onion, chopped
2  cups		broccoli, chopped
1  cup		snow peas
1/2  cup		carrots, cut into julienne
1  lb.		venison steak, cut into 1/8-inch strips
2  teaspoons		fresh ginger, minced
1		garlic cloves, minced
2  tablespoons		tps sesame oil
1/4  cup		chicken stock
2		Tbs Fish or oyster sauces
3  tablespoons		Tbs cornstarch
6  tablespoons		Tbs unseasoned rice wine vinegar
1-1/2  teaspoons		Tbs light soy sauce

Tip: For nutritional information on all the ingredients in Vegetable & Venison Stir Fry just click on each ingredient name. Then adjust the serving size for any Vegetable & Venison Stir Fry ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Prepare cut vegetables.

Prepare venison by cutting beef lengthwise (with the grain) into several long strips about 2 inches wide. Holding your knife on an angle to the board, cut the strips crosswise against the grain into broad ribbons 1/8-inch thick.

Prepare sauces. In a small bowl, combine soy sauce, fish sauce, vinegar, chicken stock, sesame oil,ginger, garlic and cornstarch to form a slurry. Set aside. In another small bowl, combine soy sauce and rice vinegar. Set aside.

Heat wok or large heavy skillet over medium-high heat until a bead of water evaporates on contact. Add olive oil; swirl to glaze the pan. Add broccoli and onion. Cook approximately 3 minutes, tossing to avoid sticking to pan (add small amounts of water if veggies stick to pan). Add about two-thirds of soy sauce mixture to pan. Bring to simmer, stirring. Quickly stir the cornstarch slurry into pan. Stir for about 15-20 seconds.

Remove pan from heat and place vegetables in large serving bowl. Return pan to heat and add a round of oil to pan. When hot, add venison, tossing to avoid sticking. When cooked to desired done-ness, add remaining soy-sauce mixture. Toss, and allow to come to simmer. Remove pan from heat. Add venison to vegetables. Serve over generous serving of rice.