This pineapple venison stir-fry will be your new go-to family weeknight meal. This fruity, sweet & savoury dish is so healthy that even your little picky eaters will look forward to eating, especially with the special pineapple bowl.
INGREDIENTS:
MARINADE - COMBINE THE FOLLOWING:
INGREDIENTS:
- 500 g First Light venison stir-fry strips
- 1 entire pineapple (cut into chunks)
- 2 medium capsicums (cut into chunks)
- 1 cup of quinoa (cooked)
MARINADE - COMBINE THE FOLLOWING:
- 1 tbsp Worcestershire sauce
- ½ tsp white pepper
- 2 tbsp soy sauce
- 2 tbsp tapioca flour
- 2 tbsp rice cooking wine
- 3 cloves of garlic (minced)
- Black pepper and salt to taste
Coat each venison strip well in the marinade mixture in a bowl, set aside.
In a large frying pan, stir fry pineapple, capsicum, and quinoa with oil on a medium-high heat until the pineapple juice is absorbed.
Heat another wok with oil, add coated venison and stir fry until cooked through. Add the vegetable and quinoa stir-fry mixture and stir fry until well combined.
In a large frying pan, stir fry pineapple, capsicum, and quinoa with oil on a medium-high heat until the pineapple juice is absorbed.
Heat another wok with oil, add coated venison and stir fry until cooked through. Add the vegetable and quinoa stir-fry mixture and stir fry until well combined.
