Venison and Beef Stir-Fry

Steps

1. Combine rice, water and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
2. In a small bowl, mix all stir-fry sauce ingredients until cornflour is dissolved. Set aside. Thinly slice onion; cut courgette in half lengthways and thinly slice; cut broccoli into small florets and dice stalk. Set all aside.
3. Heat a medium, dry fry-pan on medium heat. Toast sesame seeds for 1–2 minutes, until golden. Remove from pan and set aside. Wipe pan clean.
4. Heat 1/2 teaspoon of the oil in same pan on high heat. Cook venison and beef blend and a pinch of salt for 2-3 minutes, breaking up as it cooks, until just cooked. Remove from pan and set aside, covered. Wipe out pan and return to high heat.
5. Add 1/2 teaspoon oil to pan and stir-fry onion for 2-3 minutes. Add broccoli, courgette and water and cook for a further 2 minutes, until just cooked but still crunchy. Add edamame and cook for 30 seconds. Give stir-fry sauce another stir then add to pan, along with cooked venison mixture and half the sesame seeds. Stir to combine.
6. Reduce heat to low and allow to warm through for about 1 minute. Season. Using kitchen scissors, trim micro-kohlrabi, about 0.5cm from the base.
7. spoon rice and venison and beef stir-fry onto plates. Drizzle over remaining berry ginger sauce. Garnish with sesame seeds, radishes and READY IN micro-kohlrabi.