- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 324.0
- Total Fat: 12.3 g
- Cholesterol: 102.3 mg
- Sodium: 2,510.9 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 2.5 g
- Protein: 28.9 g
Vegetable-Venison Stir FrySubmitted by: POSTALJO
IntroductionThis makes a delicious meal that will fill you up. Better than any take-out you'll get. This makes a delicious meal that will fill you up. Better than any take-out you'll get.
10 oz Venison, cut matchstick size
1/3 cup Less Sodium Soy Sauce
1/4 cup water
1-Clove garlic, minced
2-tsp unpacked brown sugar
2-tsp Sesame Oil
1/4 tsp pepper
2 oz Rice Stick Noodles, Dry
1-large egg slightly beaten
1/2 cup carrots, cut matchstick size
2 celery stalks, 1/8 inch slices
1/2 cup broccoli, chopped
1/4 cup yellow onion, diced
1/2 cup french cut green beans
Beef, Pork or Chicken may be used in place of the venison. Egg may be omitted for those allergic or to save a few calories. To lower sodium but maintain flavor, use 1/4 cup less sodium soy sauce and 1/3 cup beef broth (or chicken broth for chicken or pork).
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2) Soak Rice Stick Noodles 15 minutes in a medium bowl with enough hot water to cover noodles. Drain noodles in colander, press out extra water, cut in 4 inch lengths and set aside.
3) In a Wok or large frying pan heat to med-hi. Add egg and turn pan to create a thin large sheet of cooked egg. Roll out cooked egg, slice into strips and set aside.
4)Set burner to Med-Hi. Add 1 tsp vegetable oil stir fry carrots approx. 2-3 min. to tender crisp. Remove carrots, add celery, stir fry approx. 2 min., remove. Continue with broccoli, then onion, then green beans until each is tender crisp and set aside. Add more oil as needed.
5) Heat 1 Tbl oil in pan, add venison, reserving marinade. Stir fry venison over med-hi approx. 3 minutes or until browned.
6) Add cooked veggies, reserved marinade and Rice Stick Noodles to pan. Stir to combine and cook 1-2 minutes until warm.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user POSTALJO.