Breakfast · Thai · 10 min
Thai Sautéed Venison with Lemongrass and Bird's Eye Chili
- Calories
- 555
- Protein
- 42g
- Carbs
- 56g
- Fat
- 18g
Ingredients
- 160 g Deer (venison), sitka, raw
- 65 g JASMINE RICE THAI HOM MALI RICE
- 100 g Fresh Bean Sprouts
- 150 g Bok choy, regular, raw
- 35 g Coconut milk, raw
- 25 g Lemongrass, minced
Method
- 01Rinse the jasmine rice and cook in a rice cooker or small pot until tender and fragrant.
- 02Thinly slice the venison against the grain into bite-sized strips. Toss with a pinch of salt and black pepper.
- 03Heat a wok or heavy skillet over high heat. Add a splash of water and the minced lemongrass, stirring until the aroma fills the kitchen.
- 04Add the venison strips to the wok and sear quickly, about 2-3 minutes, until just browned but still tender.
- 05Add the bok choy and bean sprouts, tossing vigorously. Pour in the coconut milk to create a light, silky glaze that coats the meat and vegetables.
- 06Season with fish sauce (a Thai staple) to taste for saltiness and a dash of palm sugar to hit the sweetness target.
- 07Once the greens are bright and just wilted, remove from heat.
- 08Serve the venison stir-fry over a mound of steaming jasmine rice. Garnish with extra fresh cilantro or Thai basil if available, and serve immediately while the aromatics are at their peak.
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