If you're looking for something sweet n' slightly spicy, yet crispy n' delicious, look no further than this tried and true Ginger Bison recipe.
A true Albertan recipe that pairs perfectly with some homegrown Alberta Bison. While this isn't quite the same recipe invented in Calgary in the 70's, this dish is a staple on our homestead.
Placed over a bed of steamed rice, this dish is sure to become just as popular on your dinner table too.
We hope you enjoy this dish as much as we do and would love to see your creations on your social media! Be sure to tag us!
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Serves 6 |
Total Time: 50 Mins |
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Ingredients: |
Directions: |
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2 lbs bison stir fry strips 2 eggs beaten 3/4 cup corn starch 1/2 cup water 3/4 cup grated carrots 1/4 cup celery 4 tbsp fresh ginger 4 garlic cloves 6 tbsp soy sauce 4 tbsp white vinegar 2 tbsp cooking wine - red or white 3/4 cup sugar Crushed chilis (optional) Sesame seeds (optional) |
1. Mix meat and eggs. 2. Dissolve cornstarch in water and mix with meat. 3. Season pan with oil of choice. 4. Heat oil on high and add meat. 5. Cook meat in batches for about 2-3 minutes. (overcrowding the pan causes the bison to steam, not fry). Stir frequently until crisp. Remove and set aside. 6. In the same pan, place 1 tbsp of oil. Add carrots, ginger and garlic. Stir over high heat. Add remaining ingredients and bring to a boil. Add bison strips back in and let fry. You may want to add more garlic or ginger and optional crushed chilis. 7. Sprinkle with sesame seeds and enjoy! ** If you're out of stir fry strips, you can easily substitute for an inside round roast sliced across the grain for maximum tenderness. ** |
