Stir-Fry Caribou Sirloin



1/3 cup water
1 tablespoon cornstarch
2 tablespoons soy sauce
2 tablespoons honey
1/2 teaspoon ginger
1/4 teaspoon salt
1/8 teaspoon cinnamon

3/4 lb boneless caribou sirloin (slightly freeze - cut into very thin 2x1 inch strips)
2 tablespoons vegetable oil
2 minced garlic cloves
1 cup chopped bok-choy

3 cups  chopped Napa cabbage
1 cup chopped broccoli
1/2 cup chopped carrots
1/2 cup chopped leeks
1/2 cup red bell pepper

In a small bowl, blend all sauce ingredients; set aside. Heat large skillet or wok over medium-high heat until hot. Add 1 tablespoon of the oil; heat until it ripples. Add caribou and garlic; cook and stir 3 to 4 minutes or until browned. Remove and reserve caribou and any skillet drippings. In the same skillet heat 1 tablespoon oil until it ripples. Add broccoli and carrots; cook and stir until slightly limp. Add remaining vegetables; cook and stir 3 minutes. Add all vegetables together and cook until all vegetables are tender. Return caribou and dripping to skillet; stir in sauce mixture. Cook and stir until sauce is bubbly and thickened. Serve with cooked rice or Chinese noodles.

Serves 4-5


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