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CHNG Kee's Sauce(s) Used:

• CHNG Kee’s Black Pepper sauce
• CHNG Kee’s Sesame Oil

Serves 4-6

Cooking Method

1. Marinate sliced venison with ingredients B for more than half an hour.

2. Dip sliced venison in hot oil for 1 min, and remove.

3. Put sliced venison onto pan, and add CHNG Kee’s Black Pepper Sauce, CHNG Kee’s Sesame Oil, Chinese rice wince and water.

4. Mix well, and serve.

Ingredients A

• 1 tbsp CHNG Kee’s Black Pepper Sauce
• 1 tsp CHNG Kee’s Sesame Oil
• 1 tsp Chinese rice wine
• 600 gm venison
• 150 ml water
• Cooking oil

Ingredients B

• 3 tsp corn flour
• 1 tsp tenderizer
• 1 tsp MSG