Snack · Filipino · 10 min
Bicolano-Style Venison and Celery Stir-Fry with Toasted Brown Rice Crisps
- Calories
- 194
- Protein
- 14g
- Carbs
- 19g
- Fat
- 7g
Ingredients
- 56.1 g ground venison
- 100 g celery
- 5 g ginger
- 1 clove garlic
- 1 tsp coconut oil
- 23.9 g tomato basil sauce
- 0.125 tsp salt
- 15.7 g brown rice crisps
Method
- 01Heat coconut oil in a skillet over medium-high heat. Add ground venison and cook, breaking it up with a spoon until browned and fully cooked through (reaching an internal temperature of 160°F/71°C), about 4-5 minutes.
- 02Add grated ginger and minced garlic to the skillet; stir for 1 minute until fragrant.
- 03Fold in the thinly sliced celery and stir-fry for 2-3 minutes until bright green and crisp-tender.
- 04Stir in the tomato basil sauce and salt to coat the meat and celery, simmering for 1 minute until slightly thickened.
- 05Transfer the venison mixture to a small serving bowl and immediately top with brown rice crisps to preserve their crisp texture.
- 06Serve warm immediately.
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