Peel and slice the sweet potato into slightly larger than matchstick-size strips. Set them aside. Since sweet potatoes don’t oxidize and turn brown the way sliced white potatoes do, you don’t have to worry if you would like to get this step done up to a day or two in advance to save prep time.

Slice the venison into thin, bite-sized bits. Add the venison to a bowl and season with 1.5 tablespoons of soy sauce, sesame oil. and the Chinese five-spice powder. Stir to blend well and set aside.

Prep everything in advance to speed the cooking process.

In a wok over high heat (I like to do it outdoors over my gas camp burner to cut down on smoke in the kitchen), add ¼ cup peanut oil. Once the oil is hot, add the sweet potato strips, green beans, chili’s and mushrooms. Add the salt. Stir fry for 5 to 10 minutes until the mushrooms and sweet potatoes begin to soften. Remove the vegetables from the wok and reserve.

Heat the remaining ¼ cup of peanut oil and stir fry the meat in small batches until just browned well. Once all of the meat has been browned, add it back to the wok and pour the vegetables back in. Add the garlic, ginger and oyster sauce. Add the green onions and stir well to blend. Continue stir frying for an additional 5 minutes. Serve with white or fried rice.

Serve the stir fry over rice for a complete meal.