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

Cuisine
- Chinese
- Wild Game
Course
- Main Course
Cooking Method
- Stir Frying

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!