Stir Fried Venison Heart with Chili Bean Sauce
This stir fried venison heart with chili bean sauce is a deliciously spicy way to enjoy heart.
Chili bean paste is a spicy and somewhat funky Chinese condiment. You can find the Lee Kum Kee version (which is what I used here) in most grocery stores these days, or the more authentic doubanjiang versions in Asian grocery stores.
Feel free to use venison, lamb, pork, or beef heart!
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
- Yield4 light servings or 2 large
Ingredients
- 1 venison heart (or pork, lamb, or 1/2 beef, elk, or moose heart)
- 1/4 cup (60ml) + 1 teaspoon (5ml) Shaoxing wine
- 2 tablespoons (30ml) lard, fat, or vegetable oil
- 1/4lb (120g) fresh shiitake mushrooms, trimmed and sliced
- 3 sticks celery, sliced on a bias
- 3 cloves garlic, chopped
- 1/2 thumb ginger, peeled and minced
- 1 teaspoon (5ml) light soy sauce
- 1 teaspoon (5ml) dark soy sauce
- 1 teaspoon (5g) white sugar or honey
- 4 scallions, sliced
- 1-3 tablespoons (15-45ml) chili bean paste (depending on how much spiciness you prefer)
- 1/4 cup (60ml) water
- 2 teaspoons (6g) cornstarch
- Small handful of chopped cilantro for garnish
Preparation
Trim heart of any large veins and fat on the top.
Make a slice down the side of the heart and open it up like a book. Remove any veins or extraneous material.
Cut the heart into thick strips and add them to a bowl.
Pour over the 1/4 cup (60ml) of Shaoxing wine, toss, and let marinate for 10-15 minutes.
If serving with rice, make your rice now.
Have all of your ingredients prepared and close to hand, as stir frying moves fast!
Add oil to a wok or large skillet over high heat.
Add the heart, leaving the liquid behind, and fry, stirring often, for 2 minutes.
Transfer the heart to a bowl and set aside.
Add the mushrooms o the wok and stir fry for 3 minutes.
If the wok is dry, you can add a touch more oil or fat.
Add the celery, garlic, and ginger and stir fry for another 2 minutes.
Add the soy sauces, the teaspoon (5ml) of shaoxing wine, and the sugar and cook for 1 minute.
Mix the cornstarch and water together in a cup or bowl.
Add the heart, scallions (reserving a pinch for garnishing), chili bean paste, and water/cornstarch.
Stir fry until the liquid reduces to a thick stickiness. Take off of the heat.
Serve immediately with rice, garnishing the stir fry with the reserved scallions and cilantro. Enjoy!
