1/2 lb venison, thinly sliced
1 1/2 tsp soy sauce
1 clove garlic, minced
1/2 tsp Splenda
2 tsp cornstarch
1 T oil
Mix ingredients well and let meat marinate at least 20 minutes.
1/2 tsp salt
1 clove garlic, mashed
1 slice ginger
1 head cauliflower, cut into bite sized pieces
1 onion, sliced lengthwise
1/2 tsp Splenda
1/2 cup chicken broth
2 T oyster sauce
1 T cornstarch with 1 T water, mixed
Spray pan with PAM and heat over high heat. Add marinated venison slices and stir fry 1 minute. Meat should still be rare, remove and put meat and juices into bowl.
Using same pan spray liberally again with PAM and add salt, garlic and ginger. Stir fry until garlic is lightly browned, then add onions and stir fry for about a minute. Add cauliflower and stir to mix all ingredients. Mix Splenda, broth and oyster sauce. Add to cauliflower mixture. Mix well, reduce heat and cover until cauliflower is done to your liking. Gradually add cornstarch mixture and continue stirring, cooking until thickened. Return meat to pan and toss until heated.
Serves: 2
Nutritional Information
Calories 291
Total Fat 8.5g
Saturated Fat 1.0g
Trans Fat 0
Cholesterol 0
Sodium 1149mg
Carbohydrates 22.2g
Fiber 4.4g
Sugars 7.8g
Protein 29.9g
Vitamin C 111%
Calcium 5%
Iron 6%
Nutritional Values are based on venison. Venison can be replaced with beef.
