Stir-Fry Sauce

• ½ cup low-sodium soy sauce
• 2 tablespoons beef broth, or cold water
• 1 tablespoon chili paste, like Sambal Oelek
• 1 tablespoon rice wine vinegar
• 1 tablespoon brown sugar
• 2 teaspoons sesame oil
• 1 tablespoon cornstarch

Moose Stir-Fry

• 1.5 tablespoons vegetable oil, plus a little more to grease the wok
• 1 yellow onion, peeled and thinly sliced
• 5 cloves garlic, thinly sliced
• 1 small bell pepper, cut into thin strips (whatever colour you prefer)
• 1 large rib celery, thinly sliced
• 1 cup sliced baby bella mushrooms, or white button mushrooms
• 1 cup snow peas
• ¾ pound cooked moose meat, chopped into bite-sized pieces (about 3 cups)
• Thinly sliced green onion, garnish to taste
• Sesame seeds, garnish to taste

For Serving (optional)

• Cooked rice or noodles

Stir-Fry Sauce

• In a small measuring cup or mixing bowl, combine the soy sauce, beef broth, chili paste, rice wine vinegar, brown sugar and sesame oil and whisk until well combined, then whisk in the cornstarch. Set aside.

Moose Stir-Fry

• Dab some paper towels with a little vegetable oil (about 1 teaspoon) and rub it all over the inside of your wok to grease.
• Then add 1.5 tablespoons of vegetable oil to the wok and heat over medium-high heat. Add onion, garlic, bell pepper, celery, mushrooms and snow peas. Cook, stirring often, for about 3 minutes or until the veggies are just tender-crisp.
• Give the stir-fry sauce another whisk, then add it, along with the cooked moose meat, to the veggies. Cook, stirring often, for about 2 minutes or until the moose meat has heated through and the sauce has reduced/thickened.
• Serve the stir-fry as is or over your favourite rice or noodles. Garnish with green onion and sesame seeds, if desired. Enjoy!