Dinner · Japanese · 15 min
Kabocha and Ground Bison Stir-Fry with Ginger and Scallion
- Calories
- 1196
- Protein
- 78g
- Carbs
- 72g
- Fat
- 66g
Ingredients
- 379.7 g ground bison
- 147.7 g kabocha squash
- 19.7 g scallion
- 29.5 g celery
- 1 tsp fresh ginger
- 24.6 g honey
- 1 tbsp tamari soy sauce
- 1 tsp sesame oil
- 0.25 tsp black pepper
- 0.25 tsp table salt
- 44.3 g basmati rice
Method
- 01Rinse basmati rice until water runs clear. Cook in a small saucepan with 1.25 cups water until tender and fluffy, about 15 minutes.
- 02Steam cubed kabocha squash over boiling water for 8-10 minutes until tender but holding shape.
- 03Heat sesame oil in a wok over high heat. Add ground bison and minced ginger, stir-frying until meat is thoroughly browned, crumbled, and reaches an internal temperature of 160°F (71°C).
- 04Add sliced celery and scallion whites; stir-fry for 2 minutes until crisp-tender.
- 05Fold in steamed kabocha, honey, tamari soy sauce, salt, and black pepper. Stir-fry gently for 1-2 minutes to glaze without breaking squash.
- 06Serve hot over cooked basmati rice, garnished with green scallion tops.
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