Szechuan Bison Stir Fry
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
- 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
- 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
- Slice bison, across the grain, into 1/4 inch thick strips and place in a large plastic bag.
- Add mirin and soy sauce and massage into the meat. Add cornstarch, seal the bag and toss/massage to coat the meat.
- Let meat marinate for about 10 minutes.
- In a medium mixing bowl, whisk together sauce ingredients and set aside.
- Slice vegetables and set aside.
- Add sesame oil to wok or large sauté pan and heat over medium-high heat.
- 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.
- Add sliced vegetables to the hot pan and cook about 1-3 minutes (depending on how tender you want them), stirring often.
- Pour in Szechuan sauce and cook about a minute, until slightly thickened.
- Add cooked bison and turn to coat in the sauce.
- Serve over jasmine rice.
Health and Wellness Associates
Dr Anne K Sullivan