Snack · Chinese · 5 min
Sichuan-Spiced Venison and Snow Pea 'Stir-Fry' Bites
- Calories
- 247
- Protein
- 19g
- Carbs
- 28g
- Fat
- 6g
Ingredients
- 59.9 g ALL NATURAL VENISON GROUND MEAT
- 100 g SNOW PEAS, SNOW
- 46.8 g CIABATTA BREAD, CIABATTA
- 1 tsp Sichuan Peppercorns
- 0.5 tsp Galangal Powder
- 1 tsp Apple Cider Vinegar
Method
- 01Heat a heavy-bottomed wok or skillet over high heat until wisps of smoke appear.
- 02Add the ground venison, breaking it up with a wooden spoon, and sear until deeply browned and slightly crispy.
- 03Toss in the ground Sichuan peppercorns and galangal powder, blooming them for 30 seconds until the air turns aromatic and numbing.
- 04Add the fresh snow peas, stir-frying rapidly for 60-90 seconds until they are vibrant green and retain a satisfying crunch.
- 05Deglaze the pan with the apple cider vinegar to lift the flavorful browned bits from the bottom.
- 06Remove immediately from heat.
- 07Slice the ciabatta bread into thick, toastable strips and lightly toast until golden brown.
- 08Serve the venison and snow pea mixture piled generously atop the warm, crusty ciabatta strips.
- 09Garnish with a final dusting of crushed Sichuan peppercorns for a signature citrusy, numbing finish.
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