dinner

Kabocha and Ground Bison Stir-Fry with Ginger and Scallion

Name: Kabocha and Ground Bison Stir-Fry with Ginger and Scallion
Ingredients: 379.7 g Bison, ground, grass-fed, raw; 147.7 g Kabocha squash, cubed; 44.3 g Basmati rice, dry; 19.7 g Onions, spring or scallions, chopped; 29.5 g Celery, sliced; 24.6 g Honey (for glaze/sugars)

Nutrition

841

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Bison, ground, grass-fed, raw379.7 g

Kabocha squash, cubed147.7 g

Basmati rice, dry44.3 g

Onions, spring or scallions, chopped19.7 g

Celery, sliced29.5 g

Honey (for glaze/sugars)24.6 g

Instructions

Rinse the basmati rice until the water runs clear. Cook in a rice cooker or pot with 1.5 cups of water until tender and fluffy.

Steam the cubed kabocha squash for 8-10 minutes until tender but holding its shape.

Heat a carbon steel wok or large skillet over high heat. Add the ground bison and stir-fry, breaking it into crumbles until browned and slightly crispy, about 6 minutes.

Add the celery and the white parts of the scallions to the pan. Stir-fry until the celery is crisp-tender, about 2 minutes.

Fold in the steamed kabocha. Drizzle with the honey and a splash of water to create a light glaze. Toss gently so the squash coats without breaking apart.

Season with freshly cracked tellicherry black pepper.

Serve over a bed of warm basmati rice, garnished with the green tops of the scallions.