{"id":1366,"date":"2012-09-12T20:40:00","date_gmt":"2012-09-13T01:40:00","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=1366"},"modified":"2012-09-12T20:40:00","modified_gmt":"2012-09-13T01:40:00","slug":"soy-vinegar-bison","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=1366","title":{"rendered":"Soy Vinegar Bison"},"content":{"rendered":"<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2012\/09\/Soy-Vinegar-Bison.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-1364\" title=\"Soy Vinegar Bison\" src=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2012\/09\/Soy-Vinegar-Bison-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2012\/09\/Soy-Vinegar-Bison-300x225.jpg 300w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2012\/09\/Soy-Vinegar-Bison-768x576.jpg 768w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2012\/09\/Soy-Vinegar-Bison.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Having your ingredients prepped and ready (<a href=\"http:\/\/en.wikipedia.org\/wiki\/Mise_en_place\" target=\"_blank\">mise en place<\/a>) makes all cooking easier, though it&#8217;s absolutely critical when preparing stir-frys. As with many of the simple recipes I come up with for this site, there&#8217;s plenty of room to substitute your favourite ingredients. Do you like heat? Swap the Anaheim pepper out for a few red chilies or bird peppers. Pork instead of bison? Go for it! Have some fun and make the dish yours.<\/p>\n<p><strong>Time: 20 minutes<\/strong><\/p>\n<p><strong>Serves: 4<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<address>1 tablespoon extra-virgin coconut oil<\/address>\n<address>1 pound ground bison<\/address>\n<address>1 teaspoon kosher salt<\/address>\n<address>\u00bd teaspoon fresh ground black pepper<\/address>\n<address>1 onion \u2013 chopped<\/address>\n<address>2 cloves garlic &#8211; very finely chopped or crushed<\/address>\n<address>\u00bd teaspoon fresh grated ginger<\/address>\n<address>1 pound green beans \u2013 trimmed and cut into 2\u201d pieces<\/address>\n<address>1 Anaheim pepper \u2013 seeded and chopped<\/address>\n<address>1 tablespoon soy sauce<\/address>\n<address>1 tablespoon white vinegar<\/address>\n<address>\u00bd teaspoon stevia<\/address>\n<address>\u00a0<\/address>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Place a wok on high heat and add the oil.<\/p>\n<p>When the oil is hot, add the bison, sprinkling with the salt and pepper. \u00a0Stir-fry the bison for three minutes while breaking it apart.<\/p>\n<p>Add the onion, garlic and ginger to the wok, continuing to stir-fry for three more minutes.<\/p>\n<p>Add the remaining ingredients to the wok and stir-fry for four minutes.<\/p>\n<p>Serve immediately.<\/p>\n<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2012\/09\/Soy-Vinegar-Bison.pdf\" target=\"_blank\">Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Having your ingredients prepped and ready (mise en place) makes all cooking easier, though it&#8217;s absolutely critical when preparing stir-frys. As with many of the&hellip; <\/p>\n","protected":false},"author":1,"featured_media":1364,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14,10],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2012\/09\/Soy-Vinegar-Bison.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1366"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1366"}],"version-history":[{"count":3,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1366\/revisions"}],"predecessor-version":[{"id":1369,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/1366\/revisions\/1369"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/1364"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1366"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1366"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}