snack

Bicolano-Style Venison and Celery Stir-Fry with Toasted Brown Rice Crisps

Name: Bicolano-Style Venison and Celery Stir-Fry with Toasted Brown Rice Crisps
Ingredients: 61.9 g ALL NATURAL VENISON GROUND MEAT; 100g Celery, raw, thinly sliced on the bias; 15.7 g BROWN RICE CRISPS ORGANIC WHOLE GRAIN; 5g Fresh Ginger, grated; 31.8 g Pomodorina with Fresh Basil (as flavor base)

Nutrition

212

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

ALL NATURAL VENISON GROUND MEAT61.9 g

Celery, raw, thinly sliced on the bias100g

BROWN RICE CRISPS ORGANIC WHOLE GRAIN15.7 g

Fresh Ginger, grated5g

Pomodorina with Fresh Basil (as flavor base)31.8 g

Instructions

Heat a non-stick skillet over medium-high heat. Add the venison ground meat and cook, breaking it up with a wooden spoon until browned and fragrant, about 4-5 minutes.

Add the freshly grated ginger and stir until aromatic.

Fold in the thinly sliced celery and stir-fry for 2-3 minutes until the celery is vibrant green but still retains a sharp, refreshing crunch.

Stir in the Pomodorina sauce to coat the mixture, letting it bubble for 1 minute until the sauce reduces and clings to the meat.

Remove from heat. Transfer the mixture to a small serving bowl and immediately top with the brown rice crisps for a necessary textural contrast.

Serve warm, ensuring the crunch of the rice crisps remains against the savory, ginger-spiced venison.