It’s better to stir-fry tender cuts of bison meat, like skirt or filet. If you don’t have bison, it’s also good with beef or pork.
The sauce will come out a little sweet if you just use port, but if you use a combination of port and red wine, you’ll have a more sweet-and-sour result.
Philippe's Chinese Marinade
- 2 tbsp arrowroot powder
- ½ tsp black pepper, ground
- 1 tsp salt
- 1 tsp maple syrup
- 2 tbsp tamari
- 2 tsp sesame oil
- 2 tbsp sherry or vermouth
- ½ cup chicken stock or water
- ½ cup port and/or red wine
Halve bison lengthwise into 2-inch strips, then into ½-inch slices.
Mix long pepper marinade ingredients and spices together in a bowl. Add meat and mix to ensure each piece of meat is covered. Let rest 15 minutes at room temperature.
Slice garlic stems into 2-inch sections. It should be around 2 cups.
Heat wok on medium high. Melt oil in the wok then add sliced shallots and black pepper, and sauté 1 minute. Add meat and stir with a spatula to ensure the meat doesn’t stick together. Cook for 1-2 minutes and set meat aside on a plate when it’s almost cooked. Leave oil in the wok.
Put the garlic stems in the wok, and add oil if needed. Sauté 1 minute. Incorporate sauce ingredients. Increase heat to maximum and cook 2 more minutes. Add meat and its juice and cook for 30 seconds, stirring well.
A variation of the Pineapple with Pork from The Spice Trekkers Cook at Home