Chinese Venison And Vegetables(Eat This Over Hot Cooked Rice)
- 1 lb. venison, cut in strips
- 2 Tbsp. cooking oil
- 1/2 lb. mushrooms, sliced (can use canned mushrooms)
- 1 green pepper, sliced
- 1/2 c. celery, cut in 1/4-inch pieces
- 1 clove garlic
- 1/2 c. water
- 1 tsp. molasses
- 3 Tbsp. soy sauce
- 1 (6 oz.) pkg. frozen pea pods
- 1 pt. cherry tomatoes or 2 c. regular tomatoes
- 2 Tbsp. cornstarch
- 2 Tbsp. water
- Cook venison in the oil until it loses pink color, about 5 minutes.
- Add onion, green pepper, garlic and celery.
- Cook and stir for 3 minutes.
- Add mushrooms and cook another minute.
- Mix 1/2 cup water and soy sauce and add.
- Cover and cook about 3 minutes more and add pea pods and tomatoes.
- Cook another 3 minutes.
- Mix cornstarch and 2 tablespoons water.
- Add and cook until thickened.
- May need more water.
venison, cooking oil, mushrooms, green pepper, celery, clove garlic, water, molasses, soy sauce, frozen pea pods, cherry tomatoes, cornstarch, water
Taken from www.cookbooks.com/Recipe-Details.aspx?id=758579 (may not work)