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Venison & pepper stir fry with cauliflower rice
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400g cauliflower, broken into florets
4 tsp wok oil
3 tbsp low salt soy sauce
2 cloves garlic, grated
2.5cm piece ginger, grated
1 tbsp cornflour
2 mixed Romano peppers, sliced
50g pack Cooks’ Ingredients Red & Green Chillies, deseeded and sliced
135g pack British venison frying steaks, thinly sliced
2 continental salad onions, sliced
1. Preheat the oven to 200ºC, gas mark 6. Pulse the cauliflower into rice-sized pieces in a food processor, in batches if needed. Spread
the ‘cauliflower rice’ onto a foil-lined baking sheet, drizzle with 1 tsp wok oil, season and bake for 15 minutes, stirring halfway through.
2. Stir together the soy sauce, garlic, ginger, cornflour and 3 tbsp cold water. Set aside. In a large wok or frying pan, heat the remaining 3 tsp wok oil over a high heat and stir fry the peppers and chillies for 3 minutes. Transfer to a bowl with a slotted spoon, leaving as much oil in the pan as possible. Season the venison, then add to the hot pan and stir fry for 1-2 minutes, until completely browned.
3. Return the peppers and chillies to the pan. Lower the heat and pour in the sauce while stirring vigorously. Cook for 1 minute until everything
is combined. Serve on top of the cauliflower rice, with a scattering of the salad onions.
Cook’s tip If you’re short on time try using a 300g pack of ready-made cauliflower and kale couscous in place of the cauliflower rice. Simply cook according to pack instructions. Vary this recipe with any colour pepper and instead of venison try beef frying steak, pork, veal, turkey or chicken escalopes, adjusting cooking times as needed.
Typical values per serving:
source of fibre/2 of your 5 a day