Instructions

1. Put the venison into a shallow dish then pour over the hoisin sauce and soy sauce. Marinate for at lest 4 hours or overnight, if possible.
2. Heat half of the oil in wok, then add the venison and fry on both sides for 3-5 minutes, depending on their thickness. Remove them to a plate and rest. Wipe out the wok.
3. Thinly slice the onion, carrot, cabbage, garlic and ginger.
4. Heat the remaining oil in the wok. When it starts smoking add the onion, carrot and ginger. Stir-fry for 2 minutes, then add the garlic and cabbage. Stir-fry for another minute, then add beans, mushrooms, soy sauce and rice wine. Sir-fry for 5 minutes.
5. Turn down the heat, put a lid on and cook for another 3-5 minutes, until all vegetables are tender.
6. Thinly slice the venison and add to the vegetables including any jus and marinade.
7. Stir-fry for a minute, then scatter some sesame seeds on top and drizzle with a few drops of toasted sesame oil.
8. Garnish with a coriander leaves and serve.