Prep Time: 5 minutes
Cook Time: 30 minutes
Instead of ordering takeout this week, try our take on a Sichuan classic. Many Americanized Chinese dishes are loaded with sugar due to the syrupy sauces that make them so delicious. You won't miss orange chicken when you upgrade to a little spice and a lot of flavor with this health-ified dish.
Bison, like beef, is an excellent source of iron, zinc and certain B vitamins, including vitamin B12 and niacin. Bison, however, has significantly less calories and can have about half as much fat as beef. Switching to whole grain noodles not only gives you more fiber to keep you fuller longer, but studies have shown that whole grains can protect against obesity, diabetes, cardiovascular disease and cancers. Make sure to check your labels and look for 100% whole grain.
Aromatic and spicy, ginger adds a zest of flavor and contains gingerol, a powerful antioxidant linked to reducing inflammation, soothing nausea and reducing the risk for cancer. Green onions are high in vitamin K and vitamin C, which help keep your bones and immune system strong. They also contain the powerful polyphenol quercetin as well as sulfur compounds, which means they're brimming with powerful antioxidants that help protect us from cardiovascular disease and cancer. Research shows that garlic helps boost our immune system, and may even reduce the severity of the cold and flu.
- Bring a large pot of water to boil and cook noodles per package instructions. Drain noodles, rinse under cold water, and drain again. Place noodles back into large pot.
- Heat a skillet or wok on medium heat. Add oil and coat pan. Add garlic, ginger, and white parts of scallions and cook for about 2 minutes or until garlic is slightly browned. Add bison. Distribute across pan, occasionally stirring until meat is no longer pink.
- In a medium bowl, whisk chicken stock, soy sauce, sesame paste, black vinegar, chili oil, sesame oil, sugar and Sichuan pepper.
- When meat is finished, salt to taste. Add sauce and meat to pot of noodles and stir. Alternatively, pour sauce and meat over noodles.
- Deglaze pan by placing rice wine in pan and allowing to sit for a few minutes. Add to pot of noodles.
- Serve food. Sprinkle chopped scallion greens, peanuts and (optional) sesame seeds on top.
- 1 package bison (16 ounces). You can also substitute ground turkey or lean ground beef.
- 1 tablespoon avocado oil (or other high heat oil)
- 4 cloves minced garlic
- 1 2 inch piece minced ginger or about 1 teaspoon
- 2 scallions, chopped with white and greens separated
- 1 tablespoon Chinese rice wine or dry sherry
- 1/2 cup dry-roasted peanuts, finely chopped
- 1 box whole grain pasta or 8 ounces Chinese egg noodles
- 1 tablespoon sesame seeds (optional)
- 1/4 cup low-sodium chicken or vegetable stock
- 4 tablespoons low sodium soy sauce
- 1/2 tablespoon Chinese sesame paste or tahini
- 2 tablespoons Chinese black vinegar
- 3 tablespoons sesame oil
- 1 tablespoon sriracha sauce
- red pepper flakes (to taste)
- 1 teaspoon sugar
- 1/2 teaspoon ground Sichuan pepper
- Use a food processor to quickly chop the peeled ginger and garlic cloves. Ginger should be peeled by using a spoon to strip the outer skin, which wastes less of the ginger than using a peeler or knife. Make sure you use a downward movement away from you while peeling ginger, as the oil is not pleasant when it splatters your eyes!
- If you do not have a local Asian market, all ingredients can be found online. Links are provided in the ingredients list for what was used in this recipe for items such as the Sichuan pepper, black vinegar, and black rice vinegar.