Name: Stir-Fried Caribou with Black Bean Sauce
Ingredients: 3/4 c Dried black beans; 3 c Stock; 1 1/2 ts Fresh ginger; chopped; 2 cl Garlic; minced; 1 Chile pepper; chopped finely; 3 tb Sherry wine vinegar; 1/2 ts Salt; STIR-FRY:; 8 oz Caribou, deer or beef steak; 1 tb Sesame oil; 1 tb Chopped fresh ginger; 1 cl Garlic, finely chopped; 2 Celery ribs; julienned; 1/2 c Mushrooms; fresh, sliced; 1/2 md Onion; sliced vertically into crescent fans; 1 c Bean Sprouts

Grace ceases to be grace if God is compelled to bestow it in the presence of human merit…. Furthermore, grace ceases to be grace if God is compelled to withdraw it in the presence of human demerit. Indeed, grace is seen to be infinitely glorious only when it operates, as Packer says, “in defiance of” human demerit. Therefore, grace is not treating a person less than, as, or greater than he deserves. It is treating a person without the slightest reference to desert whatsoever, but solely according to the infinite goodness and sovereign purpose of God.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Game, Caribou, Steak, Jw	4	Servings

INGREDIENTS

3/4	c	Dried black beans
3	c	Stock
1 1/2	ts	Fresh ginger; chopped
2	cl	Garlic; minced
1		Chile pepper; chopped finely
3	tb	Sherry wine vinegar
1/2	ts	Salt
		STIR-FRY:
8	oz	Caribou, deer or beef steak
1	tb	Sesame oil
1	tb	Chopped fresh ginger
1	cl	Garlic, finely chopped
2		Celery ribs; julienned
1/2	c	Mushrooms; fresh, sliced
1/2	md	Onion; sliced vertically into crescent fans
1	c	Bean Sprouts

INSTRUCTIONS

           SAUCE:
To make sauce: Soak the beans in water overnight, rinse and drain. Combine
black beans, stock, ginger, garlic, chile and vinegar in a saucepan and
bring
to a boil over 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. Return to the saucepan and hold over a low heat.
To make stir-fry: Trim all the fat from meat and cut, against the grain,
into
quarter-inch strips. Place oil in a nonstick skillet or wok over high
heat. Add
the meat and stir fry for a few seconds. Add ginger, garlic, celery,
mushrooms
and onion; stir fry until vegetables are tender-crisp. Add sprouts and and
a
cup of the sauce, cover and cook a further 30-40 seconds and remove from
heat.
Serve with steamed rice and pass the rest of the sauce at the table.
Jim Weller
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/caribou.zip

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