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Gingered Venison - Bev Emigh

Instructions:
2lbs lean meat
4 larges eggs
1 1/2 cups cornstarch
water
oil for frying

Vegetables
1 1/3 c slivered carrots
1 1/3 c julienne celery
1 1/3 c julienne green pepper
1/4 c chopped green onion
1/2 c finely chopped ginger root
2 cloves finely chopped garlic

Sauce
1/3 c soy sauce
1/4 c vinegar
2 tbsp sesame oil
1 c white sugar
1/3 c brown sugar
chili flakes to taste (1-2 tsp) or more

Slice meat thinly in narrow 1/4 inch strips wide. Heat the oil in a fryer or deep pan.
Mix cornstarch and eggs to form a paste, add water 1 tsp at a time to loosen up the mixture, not too runny as it must cling to the meat.
Add meat, mix till coated. Add meat a few pieces at a time, can use a chop stick to ensure it stays separated.
Cook til crispy about 6 min. Remove to drain,set aside. Once cooled can be frozen at this point if desired.
Mix sauce ingredients together in a pot large enough to hold the meat and vegetables when finished, simmer for 4-5 minutes.
Saute vegetables on medium high heat till tender crisp, add to the sauce, add meat and toss everything to coat with sauce.
Serve immediately. If you serve with rice and would like extra sauce for over the rice, double the sauce recipe.
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