Shanghai Bison Stirfry

2 tablespoons vegetable oil
1/4 teaspoon dried chili flakes
2 cloves garlic, sliced
1 shallot, sliced
1/2 small carrot, shredded
1 cup cabbage, chopped
4 button mushrooms, sliced
8 ounces Bison, cooked
16 ounces (1 package) fresh Shanghai noodles

3 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons sherry
2 teaspoons sesame oil
2 teaspoons cornstarch
1/2 teaspoon Szechwan pepper

1. Heat a large skillet or wok over medium-high heat and add the vegetable oil and chili flakes.
2. Add the garlic, shallot, carrot and cabbage and sauté until slightly tender.
3. Stir in the mushrooms and cook until softened.
4. Meanwhile, combine soy sauce, balsamic vinegar, sherry, sesame oil, cornstarch and pepper in a bowl.
5. Reduce heat to medium-low and add the bison, noodles and prepared sauce.
6. Continue cooking until noodles are warmed and sauce has thickened slightly. Serve immediately.

Makes 4 servings