1 bunch spring onions, trimmed and finely sliced
1 red pepper, de-seeded and chopped into 1 inch pieces
150g mange tout, trimmed
150g baby corn, trimmed and cut in half
350g lean venison, cut into thin strips
1 tbsp sesame oil
1 clove garlic (crushed)
1 inch piece root ginger, finely chopped
3 tbsp light soy sauce
1 tbsp white wine vinegar
2 tbsp dry sherry
2 tsp clear honey
8oz fresh pineapple, chopped into small chunks or canned pineapple in fresh juice
Boiled brown rice to serve
Heat the oil in a large frying pan or wok until hot and stir-fry the meat, garlic and ginger for 5 minutes.
Add the spring onion, pepper, mange tout and baby corn to the pan, then add the soy sauce, vinegar, sherry and honey. Stir-fry for a further 5 minutes, keeping the heat high.
Stir in the pineapple pieces and bean sprouts and cook for a further 1-2 minutes to heat through.
Serve with boiled rice and extra soy sauce for dipping.
If you are vegetarian, substitute firm tofu chunks for the venison.