Moose and cabbage stir fry
As much as I love this dish straight from the pan, try tucking it into pancakes with a good smash of hoi sin sauce when that moo shu itch strikes.
1 tablespoon toasted sesame oil
1 inches fresh ginger, minced (or made into a paste)
2 cloves garlic, minced (or pasted)
3 Thai chilis, minced
1 1/2 pounds ground moose
1/2 savoy cabbage, thinly sliced
Salt, to taste
3 tablespoons soy sauce
1 tablespoon hoi sin sauce
Thinly sliced scallions, to garnish
Toasted sesame seeds, to garnish
1. Heat the toasted sesame oil in a large pan until shimmering. Add ginger, garlic and chili and cook until fragrant, about 3 minutes. Add the ground moose and cook until no longer pink, remove from pan with a slotted spoon and place pan back over heat. Add the sliced cabbage and cook until wilted stirring often, about 10 minutes. Add the moose back to the pan with the cabbage and add soy sauce and hoisin and toss until evenly incorporated. Serve with scallions and toasted sesame seeds.