23 Jul Thai Basil Moose Bowl
Fresh basil, bold Thai flavors, tangy pickled veggies, and a silky egg make this bowl an unforgettable weeknight meal.
Thai Basil Moose Bowl
If your garden is overflowing with basil, this Thai Basil Moose Bowl is the perfect way to put it to good use. Fragrant basil, garlic, hoisin, fish sauce, soy sauce, and a touch of brown sugar come together to create a savory-sweet sauce that coats every bite of tender ground moose. It’s bold, comforting, and comes together surprisingly quickly, making it a great weeknight meal.
What really takes this bowl to the next level are the toppings. Quick-pickled cucumbers and carrots add a bright, tangy crunch that perfectly balances the rich, savory meat, while a fried egg with a perfectly runny yolk becomes a silky sauce all on its own. Mix everything together, and every bite is packed with fresh herbs, vibrant vegetables, and incredible flavor.
Ground moose gives this dish a delicious Alaska twist, but it’s just as wonderful made with ground or finely chopped chicken or turkey for a more traditional take. Whether you’re cooking from the garden, using wild game from the freezer, or simply looking for a fresh new dinner idea, this Thai Basil Moose Bowl is one you’ll find yourself making again and again.
Ingredients
- 1 lb ground moose (substitute chicken or turkey)
- 2 tbsp olive oil
- 6 cloves garlic, chopped fine
- 1/4 cup shallot, chopped
- 2 tbsp serrano pepper, chopped fine
- 1/3 cup chicken broth
- 1 tbsp oyster sauce
- 1 tbsp hoisin
- 2 tbsp low sodium soy sauce
- 2 tsp fish sauce
- 2 tsp brown sugar
- salt to taste
- 1 cup basil, chopped (set a few full leaves aside for garnish)
Accompaniments for Bowl
- Jasmine Rice, cooked
- Pickled vegetables
- Fried Egg
- Sriracha Mayo
- Full Basil leaves for garnish
Instructions
- If you want pickled vegetables to go with this dish, start by chopping or using a peeler for ribbons – cucumber, carrots and red onions work great. Soak prepared veggies in a half water/half vinegar solution, mixed with about 1 tsp sugar and 1/4 tsp salt. Set aside.
- Brown meat on medium/high heat in large skillet in 2 tbsp olive oil.
- While meat is browning, prep garlic, shallot and pepper and make sauce – combine chicken broth, oyster sauce, hoisin, soy sauce, fish sauce and brown sugar. Whisk thoroughly and set aside.
- Once meat is browned, add garlic, shallot and serrano pepper. Sauté on medium together for 2-3 minutes.
- Add sauce and mix thoroughly.
- Taste meat mixture for salt – add if needed.
- Turn off heat and add chopped basil. Stir to incorporate.
- Quick fry an egg, sunny side up. Season lightly with salt.
- Serve meat mixture over rice, with sides of pickled veggies and fried egg.
- Optional: add Sriracha mayo. (1/2 cup mayonnaise, 2-3 tbsp Sriracha, 2 tsp lime juice)
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