Lunch · Vietnamese · 15 min
Hanoi-Style Lemongrass-Bison Stir-Fry with Purple Potato Crunch
- Calories
- 930
- Protein
- 42g
- Carbs
- 49g
- Fat
- 65g
Ingredients
- 190.3 g ground bison
- 20 g lemongrass
- 314.4 g kabocha squash
- 2 clove garlic
- 1 tbsp fish sauce
- 1 tbsp vegetable oil
- 30 ml rice vinegar
- 46.3 g purple sweet potato chips
Method
- 011. Heat vegetable oil in a heavy wok or skillet over high heat until smoking. Add minced lemongrass and minced garlic, stir-frying for 30 seconds until fragrant.
- 022. Add the ground bison, breaking it apart with a spatula. Cook for 5 to 6 minutes until browned and crispy on the edges, reaching a safe internal temperature of 160°F (71°C).
- 033. Toss in the cubed kabocha squash and fish sauce with a splash of water (about 2 tablespoons). Cover with a lid for 3 to 4 minutes until squash is fork-tender.
- 044. Uncover, splash in the rice vinegar to deglaze the skillet, and stir vigorously for 1 minute to reduce liquid.
- 055. Remove from heat and gently fold in the purple sweet potato chips to coat in sauce while preserving crunch.
- 066. Plate immediately into a wide shallow bowl and serve hot.
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