GINGER BISON

This summer is getting away on us and it's been too long since I've posted a new recipe! I've made this a couple times this summer and it is a real crowd pleaser. It's not too difficult but if you're making a double or triple batch for a larger group you'll need a bit of time. 

This recipe will take you about half an hour and will feed 4 people, depending on their appetites ;). 

Ingredients:

- 1 lb blade or minute(preferred) bison steak

- 2 eggs

- 3/4 cup cornstarch

- 1/2 cup water

- canola oil

- 2/3 cups grated carrots

- 2 Tbsp chopped green onion

- 4 Tbsp chopped ginger root

- 4 cloves garlic, minced

- 3 Tbsp soy sauce

- 2 Tbsp vinegar

- 1 Tbsp oil

- 1/2 cup sugar

Method:

Bison:

- 1 lb blade or minute bison steak

- 2 eggs

- 3/4 cup cornstarch

- 1/2 cup water

- Canola oil

1. Thinly slice the steak and mix well with eggs. Dissolve cornstarch in water and mix with the meat. 

2. Pour enough oil into a large frying pan  about an inch deep. Heat until the oil sizzles when you drop a piece of meat into it. Once it's good and hot add the bison meat to the oil in batches as to not crowd. Separate with a fork, flip and cook until crispy. Remove from oil and place on paper towel in a bowl. Set aside 

Sauce:

- 1 Tbsp oil 

- 2/3 cups grated carrots

- 2 Tbsp green onion

- 4 Tbsp chopped ginger root

- 4 cloves garlic, minced

- 3 Tbsp soy sauce

- 2 Tbsp vinegar

- 1/2 cup sugar

3. Using the same pan, drain all but 1 Tbsp of the oil. Add the carrots, ginger, green onion, garlic and saute on high for 3 minutes. Add remaining ingredients and bring to a boil. Add to cooked bison, mix and serve over rice. Enjoy!