Moose in Black Bean Sauce

(With apologies to Little Bear and The Moosetones.)

Ingredients

2 Tblsp   soy sauce
1 lb   moose (or any venison), cut into thin strips.
½ cup   cold water
2 Tblsp   corn starch
3 Tblsp   oil
  crushed red pepper flakes (to taste)
1 bunch   young asparagus, cut into 3 inch pieces
1   sweet red pepper, seeded and cut into thin slices
1 bunch   green onions, including tops, cut into ½ inch pieces
2 Tblsp   black bean sauce (with garlic)
1 cup   beef broth

Procedure

  1. Marinate meat in soy sauce for about 1 hour.

  2. Combine corn starch and cold water and mix well.

  3. Heat oil in wok; add red pepper if desired.

  4. When oil is hot, add meat and stir-fry till outside is sealed.

  5. Add the asparagus and red pepper.

  6. Cook until meat is nearly brown all through.

  7. Add onions, stir.

  8. Add black bean sauce, then broth; stir until hot.

  9. Make sure the corn starch and water are mixed well and add to wok.

  10. Stir well, until the corn starch has thickened.

Notes

An easy way to get the corn starch and water mixed well is to pour them into a jar and shake.

Serve over steamed rice or chow mein noodles.

Source

Adapted from a recipe by Melissa Binde <binde@cs.swarthmore.edu>

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