Take:
200g of venison (or beef/pork/chicken/fish)
and slice into 1/4cm strips. Marinate for 1 hour in:
1 tbsp soya sauce
1 tbsp vegetable oil
1 tsp finely sliced tangerine zest
1 tbsp cornflour
1/4 tsp cumin powder
2 small onions, finely chopped
Salt and white pepper to taste
Next, heat vegetable oil in a cast iron skillet for about 3 minutes on a high heat. Saute the venison and marinade mix until meat is browned. Add:
100mls of water
one handful of peach-palm flowers (alternative is baby corn)
and cover, simmer on low heat for 1 minute.
Take:
200g of edible greens (sweet potato greens or alternative)
and steam until tender. For sweet potato greens 3-4 minutes.
Arrange venison and greens on a plate with slices of tangerine. Grind black pepper onto tangerine to add a bit more spice.