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

1. Cook venison in the oil until it loses pink color, about 5 minutes.
2. Add onion, green pepper, garlic and celery.
3. Cook and stir for 3 minutes.
4. Add mushrooms and cook another minute.
5. Mix 1/2 cup water and soy sauce and add.
6. Cover and cook about 3 minutes more and add pea pods and tomatoes.
7. Cook another 3 minutes.
8. Mix cornstarch and 2 tablespoons water.
9. Add and cook until thickened.
10. 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)