2 teaspoons olive oil
1 medium onion, finely chopped
1 cup small diced carrots
1 pound Owl Creek ground bison
½ teaspoon salt
¼ teaspoon pepper
1 cup shredded cabbage
1 cup small diced zucchini
1 medium green pepper, diced
1 cup mushrooms, sliced
Sauce:
2 teaspoon Thai red chili pate
1 tablespoon soy sauc
1 teaspoon sesame oil
1 tablespoon sweet chili sauce
Saute carrots and onions in olive oil on medium for about 5 minutes. Add ground bison and pepper and salt; brown until some pink remains. Add the rest of the vegetables and continue cooking 5-10 minutes until desired tenderness. Add sauce and cook for 5 more minutes on low. Serve over rice or other grain and top with chopped dry roasted peanuts.