Stir-Fried Venison

• 6 Chinese dried black mushrooms
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 1/2 teaspoon sugar
• 1/2 teaspoon cornstarch
• 1/2 teaspoon rice vinegar
• 1/2 pound boneless loin of venison in thin slices
• 1/2 tablespoon peanut oil
• 1/2 teaspoon finely minced garlic
• 1 teaspoon finely minced fresh ginger
• 1 teaspoon finely minced fresh hot green chili pepper
• 3/4 cup sweet red pepper in thin slivers
• 1/4 cup chopped scallions
• 1/2 teaspoon sesame oil

1. Place mushrooms in a bowl, cover with warm water and allow to sit for 30 minutes to soften.
2. Mix soy sauce, sherry, sugar, cornstarch and vinegar together in a bowl.
3. Cut venison into strips about one-half-inch wide and two-inches long, mix with the soy sauce mixture and allow to marinate for 30 minutes.
4. After 30 minutes drain the mushrooms, remove stems and cut caps into slivers.
5. Drain the venison, reserving the marinade.
6. Heat oil in a wok or a skillet.
7. Stir-fry the garlic, ginger and chili for a few seconds, then add the red peppers and mushrooms.
8. Stir-fry for several minutes.
9. Add the venison.
10. Continue to stir-fry until the venison strips begin to firm up.
11. Add the marinade mixture and stir-fry until the sauce begins to thicken, add the scallions and sesame oil, stir-fry another few seconds, then serve.

black mushrooms, soy sauce, sherry, sugar, cornstarch, rice vinegar, peanut oil, garlic, fresh ginger, fresh hot green chili pepper, sweet red pepper, scallions, sesame oil

Taken from cooking.nytimes.com/recipes/2641 (may not work)