Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, ground bison and asian greens stir-fry. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Ground Bison and Asian Greens Stir-fry is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Ground Bison and Asian Greens Stir-fry is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook ground bison and asian greens stir-fry using 9 ingredients and 8 steps. Here is how you can achieve it.
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The ingredients needed to make Ground Bison and Asian Greens Stir-fry:
- Take 1 lb ground bison (sub. lean beef)
- Prepare 1/2 tsp kosher salt
- Make ready 1/2 tsp ground coriander
- Take 1/2 tsp ground cumin
- Make ready 1/4 tsp white pepper (sub. black pepper)
- Make ready 1 bunch tatsoi, kale or any Asian greens
- Prepare 1/2 onion, minced
- Make ready 2 cloves garlic, minced
- Take 2 Tbsp olive oil
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Instructions to make Ground Bison and Asian Greens Stir-fry:
- In a medium bowl, mix the bison with the salt, pepper, coriander and cumin.
- Chop the greens into smaller pieces, separating the stems from the leaves of the greens.
- Mince onions and garlic. In a large frying pan, sauté in the olive oil in medium heat until soft and translucent.
- Add the stems from the greens and stir fry about 5 minutes until bright green.
- Add the ground bison, briefly mix into the onions and stems.
- Add the leaves, a splash of water or white wine, a sprinkle of salt and cover with lid. Steam for about 3 minutes until leaves start to wilt.
- Remove lid and stir until bison is just browned and the leaves are completely wilted. Bison is very lean so you don't want to cook a long time or it will dry out.
- Adjust seasoning to taste and serve as filling for lettuce wraps, tortillas or with rice.
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