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         Chinese Orange Bison



Chinese Orange Bison

A variation of an old Chinese standard.
        Ingredients For Meat Preparation
1 lb
1
1 tbsp
1 tbsp
1 tbsp
bison sirloin or other tender cut
egg white
cornstarch
water
soy sauce (light soy sauce may be substituted)

        Seasoning Sauce Ingredients (Combine and set aside)
2 tbsp
1 1/2 tsp
2 tbsp
1/4 cup
1 tsp
hoisin sauce
Thai Chili sauce
soy sauce (light soy sauce may be substituted)
Cointreau
sugar
Juice from one large orange (minimum 3 tbsp)

        Additional Ingredients
4 tbsp
2
1 tbsp
1
1
1 tsp
1 tbsp

canola oil
large cloves garlic, minced
grated gingerroot
green pepper, cubed
sweet red pepper, cubed
cornstarch
water
Zest from 2 large oranges
Cooked Rice
Green onions cut into strips (Garnish)

        Directions

  • Cut bison steak into long thin strips. Combine egg white, cornstarch, water, and soy sauce in a bowl. Add bison strips and combine well.
  • Heat 2 tbsp of canola oil in a wok over high heat. Quickly drain bison strips using a wire sieve. Add bison strips to wok. Stir fry until brown. Remove bison strips from wok and set aside. Wipe wok clean.
  • Put remaining 2 tbsp canola oil in wok and return to burner. Add two thirds of the zest to wok. Stir and cook for about 30 seconds or until orange zest just begins to brown slightly. Add garlic, ginger, green and red peppers. Stir fry for 2 minutes.
  • Add seasoning sauce and browned bison strips to wok and bring to a boil. Remove wok from burner. Combine cornstarch and water in a small bowl. Add to wok and return to burner. Bring to a boil and continue to cook until desired thickness is reached. Serve immediately over cooked rice. Garnish with remaining orange zest and green onion strips.



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