IvanEats recipe
Moose Stir-Fry with Pak Choi
Cooking for
4
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Ingredients
Moose
Stir-Fry
Cornstarch Slurry
To Serve
Method
- Cut the leaves away from the pak choi cores. Halve or quarter the cores, depending on their size, and set the leaves aside.
- Add the sliced moose meat to a bowl with 1 ½ tbsp cornstarch, paprika, baking powder, MSG (if using), salt, black pepper, and 2 tbsp cooking oil. Mix until the meat is evenly coated, then leave to marinate for 10 minutes.
- Heat a large frying pan or wok over medium-high heat with 1 tbsp cooking oil. Add the moose meat and sear until golden brown on all sides and cooked to your liking. Transfer to a bowl and set aside.
- Mix 1 tbsp cornstarch with ½ dl water until smooth and free of lumps. Set aside.
- If there are any burnt bits in the pan, wipe it clean. Add 1 tbsp cooking oil and heat over medium-high heat. Add the pak choi cores and sear until lightly golden.
- Add the white wine and let it cook until mostly reduced.
- Add the soy sauce and garlic and cook for about 1 minute.
- Add the chili, red bell pepper, and pak choi leaves. Stir-fry until the vegetables begin to soften and the pak choi leaves start to wilt.
- Stir the cornstarch slurry again, then pour it into the pan. Mix well until the sauce thickens and coats the vegetables.
- Return the moose and any resting juices to the pan. Toss everything together until the meat is heated through and evenly coated in the sauce.
- Add the chopped spring onion greens and mix well.
- Serve with cooked rice and garnish with sesame seeds. Enjoy!
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