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If you like a dish that’s long on Eastern flavors and dances in your mouth, this one’s for you. It’s easy and fun to prepare, too. Half the fun is in cutting all the vegetables. Get your favorite knife good and sharp and go for it.
1/2 lb package pasta noodles
1 cup peanut oil
1/2 medium onion chopped fine
7 to 8 cups venison chunks
3 garlic cloves coarsely chopped
2 tsp ginger powder
1 tsp dried peppers (hot)
3/4 cup fresh ginger (sliced paper thin)
2 to 5 stalks lemon grass chopped
2 cups leeks sliced lengthwise (3 inches long)
2 medium carrots sliced (paper thin)
2 cups broccoli coarsely chopped
3 cups bok choy coarsely chopped
1 1/2 cups pea pods
1 1/2 cups sweet bell peppers sliced
2 tbs corn starch
1 medium portabella mushrooms cap sliced
2 tsp dill weed
2 tsp tarragon
1/4 cup soy sauce
Cook pasta according to directions on the package and set aside. Heat 1/2 cup peanut oil in wok, just short of smoking. Add onions cook until translucent. Add meat cook for 1 to 1 1/2 minutes. Then add garlic, ginger powder, dried peppers. Cook until well browned then add ginger slices and lemon grass. Set aside.
Pour off liquid from cooking meat and onions into a container and set aside, to be used with addition of corn starch at the end. Now, add 1/2 cup peanut oil and get it good and hot. Start with carrots and broccoli, cook until tender. Add leeks cook for one minute. Add bok choy and cook for another minute.
Then, add pea pods and bell peppers, cooking 1 to 2 minutes. Combine corn starch into your previously set-aside liquid whipping it up with a fork or whisk. Add to vegetables. Then add browned meat. Add mushrooms, dill weed and tarragon, and season to taste with additional soy sauce. Stir all together and simmer for a minute to allow corn starch to cook, then serve.