Moose sukiyaki
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Moose sirloin steak, cut in thin slices about 2 inches long, 1/2 inch wid. |
| 2 | tablespoons | Salad oil |
| ¼ | cup | Sugar |
| ¾ | cup | Soy sauce |
| ¼ | cup | Mushroom stock |
| 2 | Medium onions, sliced thin | |
| 1 | Green pepper, cut in thin slices | |
| 1 | cup | Sliced celery, cut in 1 1/2 inch strips |
| 1 | 8 oz can mushrooms, sliced | |
| 1 | Can bamboo shoots, sliced thin | |
| 1 | bunch | Green onions with tops, cut in 1 inch lengths |
Directions
Heat 2 tablespoons salad oil in a heavy fry pan. Add the meat and brown lightly.
Mix ¼ cup sugar, soy sauce and mushroom stock and add half of this to the meat.
Push the meat to one side of the pan and saute the sliced onions, green pepper and celery, cooking for just a few minutes.
Stir the meat back into the onions, green pepper and celery. Add the remainder of the soy sauce liquid, bamboo shoots and mushrooms. Cook about 5 minutes.
Add the green onions and tops, cook one more minute. Stir well and serve immediately. Be careful not to overcook the vegetables as they should be crispy. Serve with fluffy rice. Serves 6 From _Northern Cookbook_ edited by Eleanor A. Ellis, Information Canada 1973.
Typos by Bert Christensen
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