| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy, Vegetables |
Indian |
Game |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 3/4 |
c |
Dried black beans, soaked overnight, drained |
| 3 |
c |
Defatted chicken stock |
| 1 1/2 |
ts |
Chopped fresh ginger |
| 2 |
|
Cloves garlic, minced or pressed |
| 1 |
|
Ancho chile * |
| 3 |
tb |
Sherry wine vinegar |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Low-fat milk, warmed |
| 2 |
ts |
Baking powder |
| 3 |
|
Green onions, finely chopped |
| 1 |
ts |
Salt |
| 1 |
ts |
Cracked black pepper |
| 1 1/2 |
c |
All-purpose flour |
|
|
Nonstick vegetable spray |
| 8 |
oz |
Buffalo or beef flank steak |
| 1 |
tb |
Oriental sesame oil |
| 1 |
tb |
Chopped fresh ginger |
| 1 |
|
Clove garlic, finely chopped |
| 1 |
sm |
Carrot, julienne cut |
| 1/2 |
|
Poblano chile ** |
| 1/2 |
sm |
Red onion, julienne cut |
| 2 |
bn |
Watercress (8 ounces) *** |
INSTRUCTIONS
SAUCE
INDIAN BREAD STICKS
STIR-FRY
* 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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