6 spring onions
½ red capsicum
½kg venison finely sliced - half a backstrap is ample
200ml oyster sauce
100ml soy sauce
100ml plum sauce - check the Asian grocery section in your supermarket
1 Heat the wok or electric frypan to maximum heat. Add a splash of olive oil, then immediately add the chopped vegetables and stir-fry.
2 When the vegetables are three-quarters cooked, add the venison with a dash more oil and flash-fry for 1-2 minutes - it doesn’t need long.
3 Add the Hokkien noodles and stir through.
4 Combine the sauces in a separate bowl, then add to the stir-fry, stirring for a couple minutes for even coverage.
The ingredients, particularly the fresh seasonal vegetables, can be changed to suit particular tastes.
If desired, the venison can be marinated in the sauce mix prior to cooking.