Buffalo Celery Stir Fry

There’s something about serving a hearty stir fry meal, hot out of the pan onto the plate that I can’t deny makes my day. I love the simplicity of highlighting one fresh crunchy veggie, and the nutritional value it brings.  Of course a traditional beef stir fry is pretty darn good, but I love to go wild and use bison instead.  While this recipe is a pretty straight forward no frills stir fry, it’s also an interesting change of pace where “east meats west”!

1. 1lb bison rump steak—sliced into thin strips about 1” – 2” long
2. 6 green onions, sliced thin
3. 8 stalks celery, sliced into ½” strips
4. 2T minced ginger root
5. 2 cloves minced garlic
6. 4T soy sauce
7. 1T oyster sauce
8. 2T dry sherry
9. 1 ½ t white vinegar
10. 1 egg white
11. 3T EVOO
12. 1 ½ c water
13. ½ t salt
14. 1T cornstarch
15. Combine vinegar, egg white and 2T of the soy sauce into a bowl and beat until it becomes foamy white.
16. Add the bison, mix to coat, cover and let sit for at least 1 hour (and up to 8 hours in the fridge), giving it an occasional stir.
17. Place 1 cup of the water in a medium pan with salt and heat.
18. Place celery into water and boil 3 minutes (do not over-cook so the celery becomes tender).
19. Drain water from celery and set aside.
20. Heat wok or large skillet with 2T oil.
21. Remove meat from the marinade and place into the skillet, and stir fry for about 5 minutes until it’s no longer pink.
22. Remove the meat from the pan and set aside on a plate.
23. Add the remaining oil to the pan and heat.
24. Combine celery, onion, ginger root and garlic and place into the skillet, and stir fry 1 minute.
25. Add the meat back in and mix well to heat through.
26. In a small bowl, mix the cornstarch into the remaining ½ cup of (cold) water until there are no lumps.
27. Add all remaining ingredients to the bowl and stir, then pour into the wok and cook, stirring, until sauce starts to boil and then thickens.

Serve with white rice.  Makes dinner for 4

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