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RECIPE BY JORDAN CABATIC
Ingredients
- 1 pack of Maui Nui venison stew chunks
- 2 cups of Maui Nui venison bone broth (can sub for beef broth)
- 2 cups of water
- 3-4 garlic cloves, finely minced
- 2-inch piece of ginger, peeled and thinly sliced
- 1/2 small onion, thinly sliced
- 2 Roma tomatoes, quartered
- 1/2 cup Chinese long beans (or green beans), cut into 2-inch pieces
- 1 russet potato, peeled and cubed into 1-inch pieces
- About 2 cups of chopped mustard greens, bok choy, or cabbage
- 2 tbsp fish sauce
- Avocado oil (or any neutral oil)
- Salt and pepper to taste
Directions
Prepare stew chunks by using a paper towel to pat each piece completely dry.
Start by heating a medium-sized pot on medium-high heat. Once the pot is hot, add a generous amount of oil. Season meat with salt and pepper. Then add to the pot and brown for about 6-7 minutes.
Add onions, garlic, and ginger. Continuously stir for about 3-4 minutes.
Next, add tomatoes and fish sauce. Stir and cook for additional 2-3 minutes.
Pour in bone broth and water and bring soup to a gentle simmer.
Cover and set to low heat, allowing the soup to cook for about 1 hour or until meat is tender.
Once the meat is tender, add in the potatoes and cook for about 5-7 minutes. Then add green beans and cook until tender.
After turning off the heat, add in the leafy greens of choice.
If needed, add extra fish sauce to taste. Enjoy!