Before long, it became a recipe-book standard as well, typically sporting celery, bean sprouts, meat, and a thick coat of sauce.īut the dish was endlessly modified in restaurants and homes alike. Its most likely ancestor is a dish from Taishan, Guangdong, called tsap seui, or “miscellaneous leftovers.” Entrepreneurial Chinese chefs adapted it for American palates, and it became a standard at restaurants across the United States by the early 20th century.

I love to use a wok to make stir-fry, but if you don’t have one, a large frying pan or sauté pan is a great substitute.Chop suey is a classic Chinese-American meat and vegetable dish served with rice.

If you want to add a little spice, feel free to mix in some minced or sliced chili peppers, Sriracha or your favourite hot sauce.

Though a little chili paste is used in the stir-fry sauce, this recipe is not spicy (well, to me anyway).

However, if you want to add any to taste, go for it.

No salt is added to this stir-fry (the soy sauce is salty enough, in my opinion).Have all your ingredients, including your stir-fry sauce, prepped and ready to go before you start cooking. As mentioned, this moose stir-fry recipe (like most stir fries) comes together fast.In general, not including the onion and garlic, you want approximately 3 to 4 cups of veggies. For example, broccoli, carrots, and cabbage are all delicious options. If you don’t have those veggies, you can substitute with other varieties. The VeggiesĪside from yellow onion and garlic, I used bell pepper, celery, mushrooms and snow peas in this moose stir-fry (I particularly love the crunch and colour that the snow peas add). Just keep in mind that moose is a tad leaner and a little more gamey in taste than beef. If you can’t get access to moose meat (or simply don’t have on hand), you can easily substitute with some leftover beef roast. Serve as is or with some cooked rice or noodles.Add the cooked moose meat and stir-fry sauce to the veggies, and then cook until the moose is heated through and the sauce has reduced/thickened.Cook the veggies until they’re nice and tender-crisp. Grease your wok all over with vegetable oil, then heat some more vegetable oil in it.Set aside while you get the stir-fry on the go. Make your stir-fry sauce by combining soy sauce, broth, chili paste, rice wine vinegar, brown sugar and sesame oil and whisk until well combined, then whisk in the cornstarch.Here’s an overview of how to make moose stir-fry (refer to the recipe card below for the full details): Can’t beat that! How To Make Moose Stir-Fry There’s just a little bit of prep work and cook time, and dinner can be on the table in well under 30 minutes. This moose stir-fry is a great way to use leftover moose roast. It’s quite versatile like that, which I love.

When I’m lucky enough to have moose meat on hand (such a treat), I try to use it in a variety of ways. Not only do stir-fries taste super fresh and yummy, they’re easy to prepare … and who doesn’t love that? Weekdays are busy, but that doesn’t mean I want to compromise on what I’m eating (I just love food too darn much). Ground beef stir fry and kohlrabi stir-fry happen quite often in our home.

Crunchy veggies, tender moose meat and a simple stir-fry sauce are combined for one super easy and incredibly delicious stir-fry recipe! This moose stir-fry is such a great way to mix up your dinner routine and is so good served over fluffy rice.

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