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1 cup milk
2 tbsp. cornstarch
½ cup
thick teriyaki sauce
1 tsp brown sugar
1 tsp Sesame oil (optional)
1
tsp olive oil
1 pound stir-fry bison strips (sirloin steak)
1 tbsp sesame
seeds
2 garlic cloves, minced
¼ tsp salt
8 cups chopped leafy
greens (bok choy, swiss chard and/or spinach or frozen or fresh
mixed Oriental-style
vegetables, thawed, if frozen)
1 tbsp white wine vinegar
In
a bowl, whisk a little of the milk in to cornstarch to make a smooth paste. Whisk
in remaining milk, teriyaki sauce, brown sugar and sesame oil (if using); set
aside.
In a wok or non-stick skillet, heat oil over high heat;
stir-fry bison, sesame seeds, garlic and salt for 2 minutes or until bison is
browned. Whisk milk mixture and pour into wok. Cook, stirring often for about
3 minutes or until sauce is thickened. Stir in greens; cook, stirring, just until
greens are wilted and hot, about 1 minute. Stir in vinegar.
Garnish
with additional sesame seeds, in desired.
Yield: 4 servings
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