| 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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