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CATEGORY CUISINE TAG YIELD
Grains, Meats, Dairy, Vegetables California Game 4 Servings

INGREDIENTS

Stephen Ceideburg
3/4 c Dried black beans, soaked
overnight drained
3 c Defatted chicken stock
1 1/2 t Chopped fresh ginger
2 Cloves garlic, minced or
pressed
1 Ancho chile *
3 T Sherry wine vinegar
1/2 t Salt
1/2 c Low-fat milk, warmed
2 t Baking powder
3 Green onions, finely chopped
1 t Salt
1 t Cracked black pepper
1 1/2 c All-purpose flour
Nonstick vegetable spray
8 oz Buffalo or beef flank steak
1 T Oriental sesame oil
1 T Chopped fresh ginger
1 Clove garlic, finely chopped
1 Carrot, julienne cut
1/2 Poblano chile **
1/2 Red onion, julienne cut
2 Watercress, 8 ounces ***

INSTRUCTIONS

stem, seeds and membrane removed, chopped (see note) ** seeds and
membranes removed, julienne cut (see note) *** stems removed,
thoroughly washed and drained (4 cups)  This recipe comes from the
Stonehouse Restaurant at San Ysidro Ranch  in California. It's an
example of how executive chef Gerard Thompson  combines ingredients,
flavors and textures of diverse ethnic origins.  To make sauce: Combine
black beans, chicken stock, ginger, garlic,  chile and vinegar in a
medium-size saucepan and bring to a boil over  medium-high heat. Reduce
heat and simmer, covered, until beans are  tender, about 1 hour. Pour
into blender or food processor, add the  salt and blend until smooth.
To make breadsticks: While sauce is simmering, preheat oven to 375
degrees. Combine warm milk, baking powder, green onions, salt and
pepper; mix well. Add flour and knead until the dough becomes smooth,
adding more flour if needed, about 3 to 5 minutes. Allow to rest 30
minutes at room temperature.  Divide dough into 12 equal pieces. Shape
each piece into a bread  stick and place them on a baking sheet that
has been sprayed with  nonstick vegetable coating. Lightly spray the
bread sticks with the  nonstick coating and bake until golden brown on
the bottom, about 10  to 15 minutes. Turn bread sticks over and bake
until other side is  lightly browned, about 5 more minutes.  To make
stir-fry: Trim all visible fat from meat and cut, against the  grain,
into quarter-inch strips. Place oil in a nonstick skillet or  wok over
high heat. Immediately add meat and toss two times. Add  ginger and
garlic and toss two more times. Add carrot, chile and  onion, toss
twice more and remove from heat. Add watercress and toss  again to mix
well.  To serve: Spoon 1/2 cup sauce onto each of four warm plates. Top
with  1 cup of meat mixture and arrange 3 bread sticks in a triangular
pattern on each plate.  Note: When preparing fresh chilies, wear rubber
gloves for protection  against oils that later can cause burning
sensation on skin.  Makes 4 servings.  Per serving: 500 calories; 32
milligrams cholesterol; 13 grams fat;  1,360 milligrams sodium.  From
the Oregonian's FOODday, 1/26/93.  Posted by Stephen Ceideburg  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 185
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1127.3mg
Potassium: 130.7mg
Carbohydrates: 39.3g
Fiber: 1.9g
Sugar: <1g
Protein: 5.3g


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