This recipe is almost a year old and i brought it back to life last week and made it again tonight.

Orange Ginger Stir-Fry


8oz ground venison, bison, or beef (grass-fed if you can find it!)
1 square inch piece fresh ginger, peeled and finely minced or grated
2-3 garlic cloves, minced
zest from one orange, about 1 tbsp
1/2 cup orange juice (fresh is best!)
3 tbsp soy sauce (or Bragg Liquid Aminos)
1 tbsp honey (go for local of course!)
1 tbsp sesame oil
2 tbsp cornstarch (not absolutely necessary, but gives the sauce a nice thickness)
1/4 cup chopped green onions (optional)
Green Veg of your choice, kale or another "green" works best, about 3-4 cups raw, roughly chopped
Grain of your choice, I did farro, 1/2 cup dry
makes 2 servings

1.  start cooking your grain.  farro takes about 30 minutes, so i started that first.  the proportion for farro to liquid is 1:2, so for 1/2 cup farro, you need 1 cup water.   bring water to a boil in large pot, add farro, reduce heat to low, cover, and simmer for 30 minutes.
2.  cook your ground meat in a large skillet over medium heat until all the pink is gone and the meat is slightly crispy brown.
3.  remove meat from pan and place in a large bowl, drizzle just a touch of oil in the hot skillet, and add your veg.  saute veg until just tender.
4.  while veg is cooking, make your sauce by combining all the ingredients from the ginger to green onions.  whisk this mixture thoroughly and then add it to the cooked meat.
5.  once veg is tender, add the meat and sauce to the pan.  stirring frequently, cook this mixture for about 5 minutes on low.  once grain is done, add that to the pan as well and cook another minute, until everything comes together.

great combo of flavors and great way to get your greens!