2 lbs venison, cut into 1/4 inch thick slices
1 cup oil
1/3 cup soy sauce
1/4 teaspoon ground ginger
1/8 teaspoon cayenne
1/4 cup oil
2 small onions, sliced
6 large mushrooms, sliced
2 stalks celery, chopped
1 green pepper, chopped
1/2 cup chicken broth
1/4 teaspoon dry mustard
1 teaspoon cornstarch mixed with 2 tablespoons water
Combine meat and marinade ingredients in glass bowl. Add meat and marinade in refrigerator for 3 hours.
Cut veggies just before cooking.
Heat 1/4 cup oil in wok. Add meat and stir fry for 2 minutes. Push to side, add onions and stir fry 2 minutes longer. Again, push to side and add mushrooms, stir fry for 2 minutes. Add celery, cook for 2 minutes. Add peppers and cook 2 minute longer. Gradually add broth and dry mustard. When broth begins to bubble, add cornstarch and water. Stir constantly until thickened.
Serve over rice.
T-fal Specialty Nonstick Oven Safe Jumbo Wok Cookware, 14-Inch, Black