moose bulgogi
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best cooked on a very hot flame and served over rice. Portobello mushroom can be substituted for the oyster and shitake mushrooms
yield
4 serving(s)
prep time
1 Hr
cook time
15 Min
method
Pan Fry
Ingredients For moose bulgogi
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1 lbmoose
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1 Tsugar
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2 Tsoy sauce
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1 tspfresh ground pepper
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2 Tsesame oil
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1 Tsesame seeds
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5garlic cloves, chopped
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1 bunchgreen onion
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handfuloyster mushrooms
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handfulshitake mushrooms
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2 Tvegetable oil
How To Make moose bulgogi
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1Slice the moose meat into slivers about 1 inch long and put the sugar in with it and stir and let sit for 20 minutes.
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2Add soy sauce, sesame oil, pepper, sesame seeds and chopped garlic to moose and stir
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3Prepare green onions by slicing thinly, oyster mushrooms can be rough sliced and the shitake mushroom must have their stems removed and sliced to medium thickness.
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4Take a wok or large skillet with 1 to 2 Tablespoons veg oil. Preheat wok and oil until oil is very hot. Put moose mixture in first, then put onions and mushrooms on top of that. Depending on how hot your flame is, stir after a few minutes and cook until meat is cooked thru.
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