Bison Stir Fry

Meat.  Veggies.  Spices.  Cooked in some kind of fat.  It's either a stir-fry, or perhaps a saute, or a soup, or a curry, depending on which spices and amount/type of liquid.  I almost didn't post this, but then I remembered that one of the reasons I started the blog was to keep track of some of the veggie-spices-meat combos and ideas I try.  Anyway, here it is: a stir-fry that almost became a soup.  Then didn't.

Chop up an onion.  Saute it in a combo of sesame oil and mongolian fire oil.
After 5 minutes add a chopped red bell pepper and some yellow squash.
Look in the spice cabinet and decide where this recipe is going.  Add several hefty shakes dried garlic, a good amount of chili powder, and some paprika.
After 5 minutes add 1 lb. ground bison (or beef, or ....)
In the middle of all this, decide that you want to make this more soup-like.  Add about 4 frozen ice cubes of homemade chicken broth.
While you are filling a container of water to also dump in, decide you don't want it to be soup-like.  Make hot tea with the water instead.
When the meat is cooked, add a chopped half head of red cabbage.
After 5 minutes, add the torn leaves off a bunch of kale.  Cook until wilted.

Serve with hot tea!

Put cheesy "taste the rainbow" comment here.

The spice level is fairly mild, doesn't hit you instantly, but has a nice follow through.  And now I feel like I'm emulating someone trying to give a review of wine.  Huh.  But there are no blackberry overtones.  Yet?

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