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Szechuan venison stir-fry

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Szechuan Venison Stir Fry with noodles, pak choi and broccoli. Pub orig WW 28/10/2008

Use venison for a perfect alternative to chicken, pork or beef.

Cut the venison into thin strips. Mix together the orange zest, 2 tbsp of the orange juice, soy sauce, sesame oil and ginger, and pour into a bowl. Add the venison and leave to marinate for 20 mins, (or longer, if you have time). Prepare the vegetables.
Heat the sunflower oil in a hot wok or large pan. Add the venison (reserving the marinade) and stir-fry for a minute, until just coloured all over. Add the ground peppercorns and cook for another minute. Take the meat out of the wok with a draining spoon and set aside on a plate.
Pour the marinade, the rest of the orange juice and 150ml(¼ pint) hot water (or stock) into the wok. Bring to the boil, add the broccoli and the stalks of pak choi and cook for 1 min. Then stir in the soaked noodles, the pak choi leaves and spring onions. Cook for another minute or until vegetables are just tender, then put the venison back in and heat through.