Mongolian Moose - An Alaskan Twist on a Chinese Favorite!

One good thing about putting a moose in your freezer is the sheer amount of meat you get to use all winter long.  Because of the size of the harvest, many Alaskans are constantly searching for more ways to enjoy their moose meat.  If you're looking to shake things up, this recipe will not disappoint, and is a must try for all the Chinese food lovers out there.  Give our Alaskan Mongolian Moose recipe a shot!

Ingredients * makes roughly 4 servings 4 teaspoons canola or vegetable oil 1 teaspoon ginger, minced 2 tablespoons garlic, chopped (8-10 cloves) 1 cup soy sauce 1 cup water 1 1/2 cups dark brown sugar vegetable oil, for frying (about 1.5 cups) 2 lbs moose steak 1/2 cup cornstarch 4 large green onions, sliced into one-inch lengths Directions 1. To make the sauce: heat 4 teaspoons canola or vegetable oil in a medium sauce over med/low heat.   Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.  Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.  Remove it from the heat.