Szechuan Bison Stir Fry

 

Ingredients:

MEAT & MARINADE

 

• 1.5 lb. Bison flank or sirloin
• 1 tablespoons soy sauce
• 1 tablespoons Mirin, sweet rice wine for cooking
• 3 tablespoons cornstarch
• 3 tablespoons sesame oil

 

VEGETABLES

 

• 3 celery stalks, julienned into thin, long strips
• 1/2 cup carrots, shredded
• 3 inch green onions sliced thinly, on a diagonal, into 1/2 pieces

 

SZECHUAN SAUCE

 

Mix together:

 

• 1 teaspoons crushed red pepper flakes
• 1/4 teaspoons Chinese 5-spice powder
• 2 garlic cloves, minced
• 2 tablespoons brown sugar, packed
• 1” ginger root (fresh), grated or very finely minced
• 4 tablespoons soy sauce
• 2 tablespoons water
• 1 tablespoons Sriracha sauce
• 1 tablespoons Rice wine vinegar
• 2 teaspoons Hoisin sauce
• 1 green onion, thinly sliced

 

Instructions:

1. Slice bison, across the grain, into 1/4 inch thick strips and place in a large plastic bag.

 

2. Add mirin and soy sauce and massage into the meat. Add cornstarch, seal the bag and toss/massage to coat the meat.

 

3. Let meat marinate for about 10 minutes.

 

4. In a medium mixing bowl, whisk together sauce ingredients and set aside.

 

5. Slice vegetables and set aside.

 

6. Add sesame oil to wok or large sauté pan and heat over medium-high heat.

 

7. Add bison to hot pan, just enough to cover the bottom of the pan – you’ll probably want to do at least 2 batches – and sauté about 2-3 minutes. Remove bison to a plate and cook remaining batches.

 

8. Add sliced vegetables to the hot pan and cook about 1-3 minutes (depending on how tender you want them), stirring often.

 

9. Pour in Szechuan sauce and cook about a minute, until slightly thickened.

 

10. Add cooked bison and turn to coat in the sauce.

 

11. Serve over jasmine rice.

 

Health and Wellness Associates

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Dr Anne K Sullivan

312-972-WELL

 

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