Foodsploit! Ok, I’m just saving a “recipe”…
There is nothing new enough about to really qualify as a foodsploit, but it was really good and I wanted to save the recipe…
So, just made a “Bison and Anise” or “Bison and Fennel” stir fry for lunch. I’m calling it that because those were the two “non-standard” ingredients.
So, in the stir fry I used Bison Filet (about 8-12 ounces, not sure), Fennel (one bulb), about half of a large white onion, a green pepper, a fairly large head of broccoli, about 3 cloves of chopped garlic, and an 8 ounce box of mushrooms.
For the sauce, I used about half of a medium-small onion as the base, then added some fish sauce, some chili oil, some garlic-chili paste, about a quarter or 50 cent size piece of ginger, about 4 leftover mushrooms (figured they’d add some volume without much taste), about 4 cloves of garlic, and some soy sauce. Chop it all up, throw it in a blender, and when it’s liquid, it’s sauce.
Usual stir fry methods: do the meat first, very high heat, until it’s “almost” done, then add vegetables over pretty high heat, bigger (or too potent) first, down to smaller, then when it’s almost done, add the meat back in, spoon the sauce over it until you get the right amount (I didn’t add too much, Regina!), and then enjoy.
It was amazing. Would also be very good over rice.
Ann’s got some pictures, so if she sends me those and reminds me, I’ll add them to the post.
