Stir-fried venison with peanuts and lemongrass

Stir-fried venison with peanuts and lemongrass

By
From
KOTO
Photographer
Michael Fountoulakis

Capsicums were introduced into Vietnam by the French and are now grown exclusively in the cool climate of Dalat.

If venison is unavailable, beef can be used.

Ingredients

Quantity Ingredient
4 tablespoons roasted unsalted peanuts, plus 3 tablespoons chopped for garnish
2 tablespoons peanut oil
vegetable oil, for fryin
600g venison rump, cut into 1 cm strips
2 garlic cloves, chopped
1 lemongrass stem, chopped, white part only
1 brown onion, sliced
1/2 green capsicum, seeded and cut into 4 cm strips
3 fresh wood ear mushrooms, sliced
1/2 teaspoon Annatto oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 handful rice-paddy herb, chopped
2 sesame rice crackers

Method

  1. In a mortar or a food processor, pound or process the peanuts and peanut oil to a paste and set aside.
  2. Quickly sear the venison in a little oil in a wok over medium–high heat for 2–3 minutes. Make sure to keep the meat moving to prevent sticking. Remove and set aside.
  3. Wipe the wok clean and return to the heat with a little more oil. Add the garlic and lemongrass and fry for 1–2 minutes. Add the onion and cook for 2 minutes, or until softened but not coloured. Then add the capsicum, toss through and cook for a further 1–2 minutes. Add the mushrooms, annatto oil, salt, pepper, seared venison and peanut paste. Combine well and keep tossing for 1 minute to evenly distribute the meat through the vegetables and prevent it from sticking or burning.
  4. Toss through the rice-paddy herb and serve garnished with the extra peanuts and with the rice crackers on the side.
Tags:
KOTO
Tracey
Lister
Andreas
Pohl
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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