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Nutritional Info
  • 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

View full nutritional breakdown of Vegetable-Venison Stir Fry calories by ingredient
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Vegetable-Venison Stir Fry

Submitted by: POSTALJO

Introduction

This 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.
Number of Servings: 4

Ingredients

    10 oz Venison, cut matchstick size
    1/3 cup Less Sodium Soy Sauce
    1/4 cup water
    2-Scallions, chopped
    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

Tips

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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Directions

1) In a large mixing bowl add soy sauce, water, scallions, garlic, brown sugar, sesame oil and pepper. Stir together then stir in venison, cover and set aside.
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.






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