I am not Asian and nor have I trained formally in the art of any type of Asian cuisine. My Asian training comes from the streets. It comes from a head-over-heals type love affair with Asian flavours. It comes from eating my way through Chinatowns, Korean precincts, Vietnamese markets and real-life Asian countries. Also, and I know this may come as a bit of a shock, I can read, and I put that skill to good use on cooking books from the continent.

This is something I would describe as Chinese-y.

Try it with venison if you can get hold of some, but it also goes very well with beef or chicken.

As with all wok tossed type dishes you want this done hot and fast.

VENISON WITH BLACK PEPPER AND GARLIC

(serves 4)

500 g venison fillet, sliced 5 mm thick
1 onion, cut into wedges
5 cloves garlic, chopped
1 small knob ginger, finely sliced
1 red capsicum, cut into large dice
1 wedge cabbage, cut into chunks
2 tablespoons oyster sauce
2 tablespoons Shaoxing Chinese cooking wine
2-3 teaspoons cracked black pepper
A pinch of salt
1 teaspoon corn flour mixed with ¼ cup water to form a slurry
400 g egg noodles, cooked per packet instructions, kept warm
Sliced spring onions (scallions), to garnish

Heat a good splash of vegetable oil in a wok or large pan. Get it hot.
Add venison and onion to wok and stir fry for 1 minute until just cooked.
Transfer to a plate and set aside.
Get wok hot again and add a little more oil.
Add capsicum, cabbage, garlic and ginger to wok and stir fry for 2-3 minutes.
Return venison and onion, plus everything else except noodles, to the wok and cook out for 2-3 minutes until sauce is bubbling and thickened. Add a splash of water if it thickens up too much.
Check seasoning and adjust if necessary.
Divide noodles into 4 bowls.
Scoop stir fry over noodles.
Garnish with spring onions (scallions).
Tell yourself you’ve done pretty good.