eCook Meal
Tastier-Than-Takeout Stir Fry
with sticky venison strips, black rice, pak choi & tamari
Who doesn’t love a midweek stir fry? Especially when it’s quicker than takeaway and so much better for you! Lean venison strips, cabbage, carrot, pak choi, and green beans: merged by tamari, sesame oil, and honey and served on a mound of black rice.
Serving guide
Choose your portion size.
GORGEOUS BLACK RICE
Rinse the rice and place in a pot with 300ml of salted water. Pop on a lid, place over a medium heat, and bring to the boil. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. If it starts to dry out during the cooking process, add more water in small increments to continue. On completion, it should be cooked but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside until serving.
PAK CHOI & SESAME SEEDS
Trim the base of the pak choi, separate the leaves, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. Place the sesame seeds in a pan or wok over a medium heat. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove on completion and set aside to cool.
SEAR THE VENISON
Drain any liquid from the venison packaging and pat the strips dry with some paper towel. Return the pan or wok to a medium heat with a drizzle of oil. When hot, fry the strips for 2-3 minutes until browned but not cooked through, shifting as they colour. Remove from the pan on completion, season to taste, and set aside.
SASSY STIR FRY
When the rice has 10 minutes remaining, return the pan or wok to a medium heat with another drizzle of oil if necessary. When hot, sauté the sliced Onion and pak choi stems for 3-4 minutes until soft. Add the grated Ginger and fry for another minute until fragrant, shifting regularly. Add in the sliced green beans and the cabbage and carrot. Fry for 2-3 minutes until the cabbage is slightly wilted and the green beans are cooked al dente, shifting occasionally. Stir through the sweet tamari sauce, pak choi leaves, and venison strips. Cook for another 1-2 minutes until the leaves wilt and the venison is cooked through. Season to taste and remove from the heat on completion.
WHO NEEDS TAKEOUT?
Dish up a mound of black rice and top with the sticky venison stir fry. Garnish with the toasted sesame seeds and sliced spring Onion. For that spicy kick, drizzle over the Sriracha to taste. Stunning work, Chef!
GORGEOUS BLACK RICE
Rinse the rice and place in a pot with 600ml of salted water. Pop on a lid, place over a medium heat, and bring to the boil. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. If it starts to dry out during the cooking process, add more water in small increments to continue. On completion, it should be cooked but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside until serving.
PAK CHOI & SESAME SEEDS
Trim the base of the pak choi, separate the leaves, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. Place a large pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove on completion and set aside to cool.
SEAR THE VENISON
Drain any liquid from the venison packaging and pat the strips dry with some paper towel. Return the pan or wok to a medium heat with a drizzle of oil. When hot, fry the strips for 3-4 minutes until browned but not cooked through, shifting as they colour. Remove from the pan on completion, season to taste, and set aside.
SASSY STIR FRY
When the rice has 10 minutes remaining, return the pan or wok to a medium heat with another drizzle of oil if necessary. When hot, sauté the sliced Onion and pak choi stems for 4-5 minutes until soft. Add the grated Ginger and fry for another minute until fragrant, shifting regularly. Add in the sliced green beans and the cabbage and carrot. Fry for 2-3 minutes until the cabbage is slightly wilted and the green beans are cooked al dente, shifting occasionally. Stir through the sweet tamari sauce, pak choi leaves, and venison strips. Cook for another 1-2 minutes until the leaves wilt and the venison is cooked through. Season to taste and remove from the heat on completion.
WHO NEEDS TAKEOUT?
Dish up a mound of black rice and top with the sticky venison stir fry. Garnish with the toasted sesame seeds and sliced spring Onion. For that spicy kick, drizzle over the Sriracha to taste. Stunning work, Chef!
GORGEOUS BLACK RICE
Rinse the rice and place in a pot with 600ml of salted water. Pop on a lid, place over a medium heat, and bring to the boil. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. If it starts to dry out during the cooking process, add more water in small increments to continue. On completion, it should be cooked but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside until serving.
PAK CHOI & SESAME SEEDS
Trim the base of the pak choi, separate the leaves, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. Place a large pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove on completion and set aside to cool.
SEAR THE VENISON
Drain any liquid from the venison packaging and pat the strips dry with some paper towel. Return the pan or wok to a medium heat with a drizzle of oil. When hot, fry the strips for 3-4 minutes until browned but not cooked through, shifting as they colour. Remove from the pan on completion, season to taste, and set aside.
SASSY STIR FRY
When the rice has 10 minutes remaining, return the pan or wok to a medium heat with another drizzle of oil if necessary. When hot, sauté the sliced Onion and pak choi stems for 4-5 minutes until soft. Add the grated Ginger and fry for another minute until fragrant, shifting regularly. Add in the sliced green beans and the cabbage and carrot. Fry for 2-3 minutes until the cabbage is slightly wilted and the green beans are cooked al dente, shifting occasionally. Stir through the sweet tamari sauce, pak choi leaves, and venison strips. Cook for another 1-2 minutes until the leaves wilt and the venison is cooked through. Season to taste and remove from the heat on completion.
WHO NEEDS TAKEOUT?
Dish up a mound of black rice and top with the sticky venison stir fry. Garnish with the toasted sesame seeds and sliced spring Onion. For that spicy kick, drizzle over the Sriracha to taste. Stunning work, Chef!
GORGEOUS BLACK RICE
Rinse the rice and place in a pot with 1,2L of salted water. Pop on a lid, place over a medium heat, and bring to the boil. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. If it starts to dry out during the cooking process, add more water in small increments to continue. On completion, it should be cooked but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside until serving.
PAK CHOI & SESAME SEEDS
Trim the base of the pak choi, separate the leaves, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. Place a large pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove on completion and set aside to cool.
SEAR THE VENISON
Drain any liquid from the venison packaging and pat the strips dry with some paper towel. Return the pan or wok to a medium heat with a drizzle of oil. When hot, fry the strips for 3-4 minutes until browned but not cooked through, shifting as they colour. You will need to do this step in batches to avoid overcrowding the pan. Remove from the pan on completion, season to taste, and set aside.
SASSY STIR FRY
When the rice has 10 minutes remaining, return the pan or wok to a medium heat with another drizzle of oil if necessary. When hot, sauté the sliced Onion and pak choi stems for 5-6 minutes until soft. Add the grated Ginger and fry for another minute until fragrant, shifting regularly. Add in the sliced green beans and the cabbage and carrot. Fry for 4-5 minutes until the cabbage is slightly wilted and the green beans are cooked al dente, shifting occasionally. Stir through the sweet tamari sauce, pak choi leaves, and venison strips. Cook for another 2-3 minutes until the leaves wilt and the venison is cooked through. Season to taste and remove from the heat on completion.
WHO NEEDS TAKEOUT?
Dish up a mound of black rice and top with the sticky venison stir fry. Garnish with the toasted sesame seeds and sliced spring Onion. For that spicy kick, drizzle over the Sriracha to taste. Stunning work, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R246.54
for 4 servings · R61.64 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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White Sesame Seeds needs 20 mlBlack and White Sesame Seeds Pretzel Thins 180 g R44.99 · whole pack (size can't be divided)R44.99
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Pak Choi needs 400 gBaby Pak Choi 200 g 200 g at R44.99 · 2.0× packsR89.98
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Sriracha needs 40 mlFlying Goose® Sriracha Super Sour Hot Chilli Sauce 455 ml 455 ml at R114.99 · 9% of packR10.11
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Onion needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Spring Onion needs 3Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Black Rice needs 300 mlEdamame & Black Rice Salad 190 g R46.99 · whole pack (size can't be divided)R46.99
Not in the Woolies basket — source these elsewhere:
- Venison Strips
- Sweet Tamari
- Shredded Cabbage & Julienne Carrot
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Tastier-Than-Takeout Stir Fry?
The preparation time for Tastier-Than-Takeout Stir Fry with sticky venison strips, black rice, pak choi & tamari is between 20 and 30 minutes.
What is the total time required to make Tastier-Than-Takeout Stir Fry with sticky venison strips, black rice, pak choi & tamari?
The total time required to make Tastier-Than-Takeout Stir Fry with sticky venison strips, black rice, pak choi & tamari is between 35 and 45 minutes.
How many servings does Tastier-Than-Takeout Stir Fry provide?
4 servings
What are the main ingredients in Tastier-Than-Takeout Stir Fry?
Black Rice, Free-range Venison Strips, Ginger, Green Beans, Onion, Pak Choi, Shredded Cabbage & Julienne Carrot, Spring Onion, Sriracha, Sweet Tamari, White Sesame Seeds
What is the nutritional information of Tastier-Than-Takeout Stir Fry?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Tastier-Than-Takeout Stir Fry?
SASSY STIR FRY: When the rice has 10 minutes remaining, return the pan or wok to a medium heat with another drizzle of oil if necessary. When hot, sauté the sliced onion and pak choi stems for 4-5 minutes until soft. Add the grated ginger and fry for another minute until fragrant, shifting regularly. Add in the sliced green beans and the cabbage and carrot. Fry for 2-3 minutes until the cabbage is slightly wilted and the green beans are cooked al dente, shifting occasionally. Stir through the sweet tamari sauce, pak choi leaves, and venison strips. Cook for another 1-2 minutes until the leaves wilt and the venison is cooked through. Season to taste and remove from the heat on completion. WHO NEEDS TAKEOUT?: Dish up a mound of black rice and top with the sticky venison stir fry. Garnish with the toasted sesame seeds and sliced spring onion. For that spicy kick, drizzle over the sriracha to taste. Stunning work, Chef! GORGEOUS BLACK RICE: Rinse the rice and place in a pot with 600ml of salted water. Pop on a lid, place over a medium heat, and bring to the boil. Once boiling, reduce the heat and simmer with the lid on for 30-35 minutes until the water has been absorbed. If it starts to dry out during the cooking process, add more water in small increments to continue. On completion, it should be cooked but bouncy. Remove from the heat and drain if necessary. Cover with the lid and set aside until serving. PAK CHOI & SESAME SEEDS: Trim the base of the pak choi, separate the leaves, and rinse well. Slice the green, leafy parts in half lengthways and set aside. Finely slice the stems, keeping them separate from the green leaves. Place a large pan or wok over a medium heat. When hot, toast the sesame seeds for 2-4 minutes until lightly browned, shifting occasionally. Remove on completion and set aside to cool. SEAR THE VENISON: Drain any liquid from the venison packaging and pat the strips dry with some paper towel. Return the pan or wok to a medium heat with a drizzle of oil. When hot, fry the strips for 3-4 minutes until browned but not cooked through, shifting as they colour. Remove from the pan on completion, season to taste, and set aside.
What should be prepared from my kitchen to make Tastier-Than-Takeout Stir Fry?
Black Rice, Free-range Venison Strips, Ginger, Green Beans, Onion, Pak Choi, Shredded Cabbage & Julienne Carrot, Spring Onion, Sriracha, Sweet Tamari, White Sesame Seeds
How many calories does Tastier-Than-Takeout Stir Fry have?
calories
How much fat content does Tastier-Than-Takeout Stir Fry have?
grams