Well, It's Wednesday

How can the week move so fast? I just don't get it. Unbelievable!

Monday was leftover day. Lot's of venison, potatoes, and cauliflower left. So, leftovers.

Yesterday, I took some venison that I had cut into stir-fry strips when we were butchering the meat and we had a stir-fry. I used a recipe from the Food Network Magazine. I love that magazine.

Anyway, you take your protein, (venison), mix it with 1 tbs. rice wine vinegar, 1 tbs. of corn starch, and 1 egg white, and let it set covered in the refrigerator for an hour.

Cut up three cups of any combination of vegetables that you want, I used bok choy, carrots, and red peppers, along with the roasted peppers from dinner on Sunday.

You need 2 chopped green onions, 2 tbs of ginger and 3 to 4 chopped cloves of garlic.

Now, drain the liquid off your protein and then cook it in some canola oil in your wok or skillet. when it is opaque take it out, wipe out the pan, add 2 tbs. more canola oil and the garlic, ginger, and green onions. Saute 30 seconds and then start adding your veggies, the ones that take the longest to cook first. Then add your protein and rewarm it, and cook it through. Finally add the sauce,

I made this sauce: 3/4 cup chicken stock, 1 tbs. cornstarch, 3 tbs black bean or oyster sauce, 1 tbs. rice wine vinegar, 1 tbs. soy sauce, 2 tsps. sesame oil. If you like it spicy, add 1 tbs of chili sauce. Mix together.

Stir fry until sauce thickens a little, take it off the heat and serve with rice. It was good. Rob, who loves chinese food, thought it was great!