Makes 4 servings.
| Amount (imperial) | Ingredients | Amount (metric) |
| 1 lb 2 tbsp 2 tbsp 1 tbsp 1 tbsp ¾ cup ¼ tsp ¼ tsp ¼ cup 1 cup 1 cup 2 cups |
Moose meat, sliced in strips Soya sauce, low sodium variety if available Brown sugar Oil (canola or olive) Cornstarch Water, divided Garlic powder Ground ginger Canned pineapple, tidbits or, crushed Onion, chopped Peppers, any color, sliced in strips Broccoli, fresh or frozen, cut into bite sized pieces |
454g 30 mL 30 mL 15 mL 15 mL 188 mL 1 mL 1 mL 63 mL 250 mL 250 mL 500 mL |
Directions:
- In a large bowl, combine soya sauce, brown sugar, 1 tsp of the oil, cornstarch, ¼ cup of the water, garlic powder, ground ginger, canned pineapple and chopped onion.
- Stir in the moose meat slices, cover, and marinate in refrigerator for several hours.
- In a wok or non-stick pan, heat the remaining 2 tsp oil, add the meat mixture and stir-fry for 5 minutes or until meat is cooked. Remove meat from pan.
- Add peppers and broccoli and stir-fry for 2-3 minutes.
- Return meat to pan. Add the ½ cup water, cover, and cook until vegetables are tender-crisp.
Serve with brown rice.
For variety, try using other vegetables such as celery, carrots, cabbage or mushrooms.