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1
In a medium bowl, mix the ground bison with the garlic, ginger, 1 tablespoon of the soy sauce, 2 teaspoons of the cornstarch, and the sugar.
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2
Season the meat lightly with salt and black pepper and let stand for about 20 minutes.
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3
Meanwhile, in a nonstick skillet or well-seasoned wok, heat 1 teaspoon of the canola oil until shimmering.
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4
Add the seasoned meat, breaking it up into small bits with a spoon, and stir-fry over high heat until browned.
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5
Transfer the meat to a bowl.
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6
Add the remaining 1 tablespoon plus 2 teaspoons of oil to the skillet, and when it is very hot, add the green beans and stir-fry until crisp-tender, about 3 minutes.
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7
Add the tofu cubes and stir-fry until the tofu is lightly browned in spots and the beans begin to blister, about 3 minutes longer.
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8
Return the meat to the skillet and stir gently to slightly break up the tofu.
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9
In a small bowl, whisk the broth with the Chinese chile-garlic sauce and the remaining 2 tablespoons of soy sauce and 1 teaspoon of cornstarch.
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10
Add the sauce to the skillet and bring to a boil.
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11
Simmer until the beans are tender and the sauce is thickened, about 5 minutes.
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12
Stir in the sliced scallions.
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13
Transfer the stir-fry to bowls and serve immediately.
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14
Looking for more dinner options?
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15
Check out our pork chop recipes, chicken recipes, and potato recipes.
