Shanghai noodles with spicy venison sauce

Yield: 6 servings

Measure Ingredient
2 teaspoons Minced garlic, 1 1/2t minced fresh ginger root and 1/4t red pepper.

Heat wok or large skillet until hot; add a little vegetable or peanut oil, Saute 5 seconds. Add 1½ c chopped onion. Stirfry until onion is transparent. Crumble in 1 lb. ground venison; stirfry until the meat is light brown. In a small bowl combine ½ c chicken broth, 1/3c hoisin sauce, ¼ c soy sauce and 1/4c sherry or beef broth. Stir into meat mixture. Cover. Reduce heat and simmer 10 minutes, stirring once or twice. Meanwhile, dissolve 2 T cornstarch in 1/4c chicken broth. Slowly stir into meat mixture. Cook and stir until sauce is thick.

In a separate bowl combine 16 oz linguine cooked and drained and 2T toasted sesame oil. Pour the sauce over the top; toss gently to combine. Serve topped with ½ c diagonally sliced green onions.

Yields 4-6 servings.

The original recipe (calling for ground beef) was published in the charter issue of Country Woman. Carolyn Cline

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