
A preview of Jeremy Pang's recipes for weekend brunch V.2 | Flash-fried venison and broccoli with ginger and spring onion
Ingredients
Wok Clock
- a thumb-size piece of ginger
- 2 spring onions
- 5–10 stems of tenderstem broccoli or kai lan
- 200–300g venison steaksa handful of deep-fried shallots (optional)
- 11⁄2 tablespoons vegetable oil
The Marinade
- 1 tablespoon light soy sauce
- 2 tablespoons Shaoxing rice wine 1 teaspoon sesame oil
- 1⁄2 tablespoon cornflour
The Sauce
- 2 tablespoons tamarind concentrate 1 tablespoon hoisin sauce
- 1 tablespoon kecap manis
- (sweet soy sauce) 50ml chicken stock
Method
Preparation
Cooking
Wok Clock
- a thumb-size piece of ginger
- 2 spring onions
- 5–10 stems of tenderstem broccoli or kai lan
- 200–300g venison steaksa handful of deep-fried shallots (optional)
- 11⁄2 tablespoons vegetable oil
The Marinade
- 1 tablespoon light soy sauce
- 2 tablespoons Shaoxing rice wine 1 teaspoon sesame oil
- 1⁄2 tablespoon cornflour
The Sauce
- 2 tablespoons tamarind concentrate 1 tablespoon hoisin sauce
- 1 tablespoon kecap manis
- (sweet soy sauce) 50ml chicken stock
Preparation
Cooking