Name: Thai-style venison stir-fry with fried egg
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Thai
Ingredients: 3 garlic cloves roughly chopped; 3-6 red bird’s-eye chillies roughly chopped; sunflower or rapeseed oil for frying; 400g venison mince; 1 tbsp fish sauce; 2 tbsp oyster sauce; 2 tbsp light soy sauce; 1½ tsp caster sugar; handful of green beans cut into small pieces; small bunch of holy basil or thai basil leaves; 4 eggs; cooked jasmine rice; sliced cucumber tossed with rice vinegar and sprinkled with black sesame seeds

Plates of venison stir-fry with fried eggs on the side

3 garlic cloves
roughly chopped
3-6 red bird’s-eye chillies
roughly chopped
sunflower or rapeseed oil
for frying
400g venison mince
1 tbsp fish sauce
2 tbsp oyster sauce
2 tbsp light soy sauce
1½ tsp caster sugar
handful of green beans
cut into small pieces
small bunch of holy basil or thai basil leaves
4 eggs

To serve

cooked jasmine rice
sliced cucumber tossed with rice vinegar and sprinkled with black sesame seeds

Method

step 1
Pound the garlic and chillies with a pestle and mortar to make a paste (alternatively you can chop the chillies as fine as possible and crush the garlic).
step 2
Heat a wok or large frying pan over a medium-high heat and add 2 tbsp of oil. Stir-fry the garlic paste for 30 seconds or until fragrant. Add in the venison and cook until opaque and taking on some colour. Add the beans and cook for 2 mins, then pour in the fish sauce, oyster sauce, soy, sugar and a splash of water, and toss. Toss through the basil, then turn off the heat.
step 3
Fry the eggs in oil in a separate pan. Serve with cooked rice, topped with a crispy fried egg and cucumber on the side.