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Stir-fried Moose With Asparagus And Peppers In Bean Sauce

1 lb Moose meat cut thin strips
1 bn Fresh young asparagus
1 x Fresh sweet red bell pepper
1 bn Fresh green onions
2 tbl Soy sauce
2 tbl Black bean sauce with garlic
3 tbl Oil
2 tbl Cornstarch
1 cup Beef broth
1/2 cup Cold water
Red pepper flakes (optional) to taste


Marinate thinly-sliced meat in soy sauce for about 1 hour. Cut asparagus into 3-inch pieces. Cut pepper in half, core, and cut into thin strips. Cut green onion in 1/2-inch pieces, including the tops. Add cornstarch to cold water in jar and shake.

Heat oil in wok. (Put red pepper flakes in oil now if desired.) When oil is hot, add meat and stir-fry till outside is sealed. Add asparagas and red bell pepper. Cook till near prefered doneness. Add onions, stir a few seconds, add black bean sauce, add broth (use canned not bullion) and stir till heated. Shake cornstarch and add to mix to thicken. Make sure to keep stiring as cornstarch thickens. Serve over steamed rice and/or chow mein noodles.


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