Chinese Venison and Broccoli

Directions

1. 1
   Put the sliced venison in a bowl and mix in the ginger, cooking wine, garlic, and 1 1/2 tablespoons of soy sauce. Make sure all the meat has some of this good stuff on it. Now sprinkle over the cornstarch and mix again very well.
2. 2
   Let this sit as little as 10 minutes, or as long as an hour or two in the fridge. When you're ready, heat your wok or heavy saute pan over the highest heat on the hottest burner until it's good and hot.
3. 3
   Add the lard or peanut oil and the moment it begins to smoke, add in all the venison.
4. 4
   Spread the venison out in the pan in one layer if possible, and let it sit for 30 seconds. Now stir fry the venison for 2 minutes, moving the meat constantly.
5. 5
   Add all the remaining ingredients except the sesame oil, plus about 3 tablespoons of water. Stir fry 1 to 2 minutes more, until the sauce has thickened a bit. Turn off the heat and drizzle the sesame oil over everything.
6. 6
   Serve at once with steamed rice.