Venison Stir Fry

Marinade:

1/4 cup soy sauce
3    tablespoons cornstarch
3    cloves garlic, minced
2    teaspoons ground ginger
1    teaspoon white pepper
1    teaspoon five-spice powder
1/2 teaspoon sesame oil

1    to 1 1/2-lb, boneless venison loin or substitute, cut into 2x1x1/4 inch strips
2    tablespoons vegetable oil
1    medium red or green pepper, cut into thin strips
1    medium onion, thinly sliced
1 1/2 cups thinly sliced celery
1    cup thinly sliced carrots
1    cup fresh broccoli florets
1    cup fresh snow pea pods
1    medium jalapeno pepper, thinly sliced
1    teaspoon sesame oil
1    tablespoon toasted sesame seed

In a large bowl, combine marinade ingredients, Add venison strips, and stir to coat.  Cover with plastic wrap. Refrigerate overnight.

In 12-inch skillet or wok, heat vegetable oil over medium-high heat. Add meat mixture.  Cook for 8 to 10 minutes, stirring frequently.  Using slotted spoon, remove meat from skillet. Cover to keep warm and set aside.

In same skillet, add remaining ingredients, except sesame seed.  Cook for 3 to 5 minutes, or until vegetables are tender-crisp, stirring frequently.  Return meat to skillet. Sprinkle with sesame seed.  Serve hot with cooked rice.