{"id":962,"date":"2022-01-30T01:21:32","date_gmt":"2022-01-30T01:21:32","guid":{"rendered":"https:\/\/prisedujour.com\/?p=962"},"modified":"2022-01-30T01:21:44","modified_gmt":"2022-01-30T01:21:44","slug":"the-best-mongolian-moose-stir-fry","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2022\/01\/30\/the-best-mongolian-moose-stir-fry\/","title":{"rendered":"Le meilleur saut\u00e9 d'orignal Mongol"},"content":{"rendered":"\n

Fast, easy, tasty! Not the most traditional meal, but can’t complain when you get a meal done in 15 minutes when you are back at camp.<\/p>\n\n\n\n

A little note: I like my vegetables still crunchy. There is no exception with the vegetables in this recipe. Two minutes of cooking will result in vegetables with a very good bite. If you want softer carrots, add them earlier.<\/p>\n\n\n

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The Best Mongolian Moose Stir Fry<\/h2>Course: Main<\/mark><\/span>Cuisine: Asian, Chinese<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

2<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

5<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

15<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    1 tsp of vegetable oil<\/span><\/p><\/li>

  • <\/span>

    1\u00a0lb.\u00a0of ground moose (or any ground venison)<\/span><\/p><\/li>

  • <\/span>

    2\u00a0tsp of\u00a0ginger, minced<\/span><\/p><\/li>

  • <\/span>

    3\u00a0cloves\u00a0garlic,\u00a0minced<\/span><\/p><\/li>

  • <\/span>

    1\/2\u00a0cup\u00a0of low sodium soy sauce<\/span><\/p><\/li>

  • <\/span>

    1\/4\u00a0cup\u00a0of brown sugar<\/span><\/p><\/li>

  • <\/span>

    3\u00a0tbsp of\u00a0hoisin sauce<\/span><\/p><\/li>

  • <\/span>

    1\/4\u00a0cup of\u00a0water<\/span><\/p><\/li>

  • <\/span>

    2\u00a0tbsp\u00a0of cornstarch<\/span><\/p><\/li>

  • <\/span>

    4\u00a0green onions, cut in 5cm (2″) sticks<\/span><\/p><\/li>

  • <\/span>

    1 carrot, peeled and julienned<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • Heat a large skillet under medium-high heat. When the skillet is hot, coat the bottom with vegetable oil and add the ground moose, the ginger and the garlic. Cook the moose while breaking into little pieces until fully cooked, 5-6 minutes.<\/li>
    • In a meantime, mix the soy sauce, the brown sugar, the hoisin sauce, the water and the corn starch in a small bowl. When the moose is cooked, add the soy sauce mixture, the green onions and the julienned carrots. Cook for an additional 2 minutes while mixing.<\/li>
    • The Mongolian Moose is done! Serve on top of basmati rice or rice noodles. Optionally, top with sesame seeds and red chili flakes.<\/li><\/ul><\/div>
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      <\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
      • The ground moose can be replaced with ground beef or ground pork<\/li>
      • The ground moose can be replaced with any ground venison meat, such as deer, elk or sheep.<\/li><\/ul>\n\t\t\t\t<\/div>