A medley of eastern flavors meets the western taste of bison in our delicious bison stir-fry. Flavored with ginger and sesame oil, the sauce is sweet and savory - and the texture is enhanced by crunchy green peppers.

• 1 lb. top sirloin bison steak, 1 inch thick, cut into 1" long and 1/4" thick strips
• 1/4 tsp. toasted sesame oil
• 1 Tbs. plus 1 tsp. naturally brewed soy sauce
• 2 tsp. rice wine vinegar
• 2 tsp. fresh ginger, minced
• 2 tsp. garlic, crushed
• 2 Tbs. toasted sesame oil
• 2 tsp. vegetable oil
• 1/4 large onion, sliced
• 3/4 green bell pepper, cut into julienne
• 2 carrots, peeled and sliced into julienne
• 2 Tbs. plus 2 tsp. water
• 1/4 cup plus 3 Tbs. water
• 2 Tbs. plus 2 tsp. dark brown sugar
• 1 Tbs. plus 1 tsp. cornstarch
• 2 tsp. naturally fermented soy sauce

Created by: Chef Forrest D. Waldo, II C.E.C.

Place the first six items into a zip lock bag, seal and shake to evenly coat the bison strips with the ingredients for the marinade. Refrigerate over night.

To prepare. Heat heavy-bottomed skillet on high heat for 3 minutes. Add 3 tablespoons sesame oil and wait briefly for the oil to get hot. Add contents from the zip lock bag all at once and stir-fry for about 3-4 minutes or until bison strips are done to your liking. Remove from skillet and place on platter and keep warm.

Heat same skillet on high heat for 3 minutes. Add 1 tablespoon of vegetable oil, wait a minute for it to get hot and then add the sliced onions and stir-fry until they start to brown, then add the green peppers and carrots, toss briefly and then add 1/4 cup water to help steam the vegetables. Stir quickly until the water has evaporated.

Reduce heat to medium and combine the last 5 ingredients to make slurry, stirring well to dissolve the cornstarch. Add bison from warming platter to stir-fried vegetables, including all the juices from the platter. Increase heat to high, stirring well. Add seasoned cornstarch slurry to sauté pan with vegetables bison all at once, stirring often to prevent sticking. When mixture comes to a boil, turn off heat and serve with rice or Asian noodles.

Per serving: calories 355, fat 16.0g, 41% calories from fat, cholesterol 98mg, protein 33.1g, carbohydrates 19.0g, fiber 1.7g, sugar 12.3g, sodium 547mg, diet points 8.6.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.3, Fruit: 0.0, Bread: 0.2, Lean meat: 4.5, Fat: 1.9, Sugar: 0.5, Very lean meat protein: 0.0

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