Venison Lo Mein

Steps

1. 1

   Trim any silver skin from the venison and slice very thin against the grain.

2. 2

   Add the sliced venison to a bowl with all marinade ingredients (salt, white pepper, Chinese cooking wine, cornstarch, soy sauce, and olive oil), mix well, and marinate for 15–20 minutes.

   Start 20-minute timer
3. 3

   Whisk together all lo mein sauce ingredients (soy sauce, dark soy sauce, Chinese cooking wine, oyster sauce, sesame oil, white pepper, sugar, water, cornstarch, and MSG) until well combined and set aside.

4. 4

   Cook the lo mein noodles according to the package instructions. Drain and set aside, being careful not to overcook them.

5. 5

   Heat 1–2 tablespoons of olive oil in a large wok or skillet over medium-high heat.

6. 6

   Add the venison and quickly sear until browned. Work in batches if needed. Remove and set aside.

7. 7

   Add another tablespoon of oil to the pan if needed, then add the onion, carrots, cabbage, and scallion whites.

8. 8

   Stir-fry for 2–4 minutes until slightly softened.

   Start 4-minute timer
9. 9

   Add the minced garlic and cook for another 30–60 seconds, stirring constantly so it doesn't burn.

   Start 1-minute timer
10. 10

    Return the venison and cooked noodles to the pan.

11. 11

    Whisk the sauce again, pour it in, and toss everything together.

12. 12

    Cook for another 1–2 minutes until the sauce thickens and evenly coats the noodles. Avoid overcooking so the venison stays tender.

    Start 2-minute timer
13. 13

    Remove from the heat, toss in the scallion greens, and serve hot.