wcshooter
05-19-2005, 01:12 AM
2 lbs. Venison
2 cloves garlic
4 tbl. Soy sauce, divided
3 tea. Sugar, divided
1 cup water
½>3/4 tea. Crushed red pepper
¾ tea. Fennel seed, crushed
¼ tea. Black pepper
1/4tea. Ground cloves
¼ tea. Ground ginger
1 tbl. Olive oil
2 tbl. Cornstarch
2 tbl. Water
Cut meat into 2 in. cubes. Combine garlic, 2 tbl. Soy sauce and 1 tea. Sugar in large bowl; stir in meat until well coated. Let stand 15 minutes. Meanwhile, combine 1 cup. water, remaining 2 tbl. soy sauce, 2 tea. Sugar, red pepper, fennel, black pepper, cloves and ginger; set aside. Heat oil in large skillet over high heat. Brown meat. Stir in soy sauce mixture. Bring to boil; reduce heat and simmer, covered, 2 hours , or until meat is very tender. Combine cornstarch with 2 tbl. Water; stir into meat mixture. Cook and stir until mixture boils and thickens. Serve over rice.
2 cloves garlic
4 tbl. Soy sauce, divided
3 tea. Sugar, divided
1 cup water
½>3/4 tea. Crushed red pepper
¾ tea. Fennel seed, crushed
¼ tea. Black pepper
1/4tea. Ground cloves
¼ tea. Ground ginger
1 tbl. Olive oil
2 tbl. Cornstarch
2 tbl. Water
Cut meat into 2 in. cubes. Combine garlic, 2 tbl. Soy sauce and 1 tea. Sugar in large bowl; stir in meat until well coated. Let stand 15 minutes. Meanwhile, combine 1 cup. water, remaining 2 tbl. soy sauce, 2 tea. Sugar, red pepper, fennel, black pepper, cloves and ginger; set aside. Heat oil in large skillet over high heat. Brown meat. Stir in soy sauce mixture. Bring to boil; reduce heat and simmer, covered, 2 hours , or until meat is very tender. Combine cornstarch with 2 tbl. Water; stir into meat mixture. Cook and stir until mixture boils and thickens. Serve over rice.