STIR-FRY WITH BISON

1 cup milk
2 tbsp. cornstarch
½ cup thick teriyaki sauce
1 tsp brown sugar
1 tsp Sesame oil (optional)
1 tsp olive oil
1 pound stir-fry bison strips (sirloin steak)
1 tbsp sesame seeds
2 garlic cloves, minced
¼ tsp salt
8 cups chopped leafy greens (bok choy, swiss chard and/or spinach or frozen or fresh
mixed Oriental-style vegetables, thawed, if frozen)
1 tbsp white wine vinegar

In a bowl, whisk a little of the milk in to cornstarch to make a smooth paste. Whisk in remaining milk, teriyaki sauce, brown sugar and sesame oil (if using); set aside.
In a wok or non-stick skillet, heat oil over high heat; stir-fry bison, sesame seeds, garlic and salt for 2 minutes or until bison is browned. Whisk milk mixture and pour into wok. Cook, stirring often for about 3 minutes or until sauce is thickened. Stir in greens; cook, stirring, just until greens are wilted and hot, about 1 minute. Stir in vinegar.
Garnish with additional sesame seeds, in desired.
Yield: 4 servings