Hanoi-Style Lemongrass-Bison Stir-Fry with Purple Potato Crunch

Heat a heavy-bottomed wok or skillet over high heat. Add the minced lemongrass and aromatics until fragrant and sizzling.

Add the ground bison to the pan, breaking it up with a wooden spatula. Sear until the edges are deeply browned and crispy, about 5-6 minutes.

Add the cubed kabocha squash and a splash of water, covering the pan briefly to steam the squash until tender but not mushy, about 4 minutes.

Deglaze the pan with the rice vinegar, tossing to coat the meat and squash in the reduced, fragrant juices.

Remove from heat and fold in the purple sweet potato chips, ensuring they retain their crunch.

Plate in a wide shallow bowl, piling the bison and squash high. Garnish with an extra drizzle of rice vinegar if desired for brightness.