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1
Slice venison into strips about 2 inches long, 1 inch wide and 1/4 inch thick.
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2
Place in either a bowl or sealable plastic bag, and add gin, canola oil, star anise, juniper berries, garlic cloves, thyme and onion.
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3
Mix well, and cover or seal.
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4
Marinate at room temperature for about 2 hours, or refrigerate up to 24 hours.
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5
Shortly before cooking, place rice noodles in a heatproof bowl, and cover with boiling water.
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6
Allow to stand and soften for about 5 minutes, then drain well and set aside.
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7
Heat a wok or large skillet over high heat for 1 to 2 minutes.
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8
Remove meat from the marinade, reserving 3 tablespoons of liquid.
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9
Add meat to hot pan.
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10
Stir rapidly to sear, 1 to 2 minutes.
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11
Add garlic-infused oil to pan, then Napa cabbage, bean sprouts and Chinese greens.
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12
Fry just until vegetables are wilted, about 1 minute.
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13
Mix reserved marinade with 1 tablespoon water, and add to pan.
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14
Stir in the drained rice noodles.
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15
Stir-fry just until everything is well heated, another 30 seconds to 1 minute, adding up to 1/4 cup more water if pan becomes dry.
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16
Season with 1 tablespoon soy sauce, or to taste.
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17
Transfer quickly to two plates, and serve immediately.
