Marinate venison over night
1 lb venison cut into thin strips 1/4 c soy sauce 1 clove garlic crushed 1/2 t ground ginger
red pepper flakes
1/4 c peanut oil
1/2 c green onions sliced
1 cup green peppers cut uniformly
2 stalks of celery cut on a diagonal
1 carrot julienned
1/2 red pepper julienned
1 cup of Purslane chopped uniformly, stem and leaves
2 cups of Milkweed pods (already blanched and ready to cook with)
1 T Kudzu powder
1 c beef broth
2 tomatoes, cut in wedges
Heat oil in wok.
Add venison and toss over high heat until almost done.
Add vegetables and toss until tender crisp
Mix Kudzu thickener and beef broth and add to pan
Stir until thickened
Add tomatoes and heat through
Serve with Rice
Nutrition Facts
Milkweed: protein 3.5 g, carbs 5.2 g, Iron 1.1 mg, potassium 345 mg, Beta Carotene 1166 ug, Niacin 1000 ug
Purslane: Purslane is the richest known plant source for Omega 3 acids, found mostly in fish oils. These fatty acids reduce blood cholesterol and pressure, clotting, inflammation and increase immunity! Protein 1.3 g, Carbs 3.4 g, Calcium 65 mg, Potassium 494 mg, Ascorbic 21 mg