Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. **SAUCE**

  3. 3/4 cup dried black beans

  4. 3 cups stock

  5. 1 1/2 teaspoons fresh ginger -- chopped

  6. 20 milliliters garlic -- minced

  7. 1 chile pepper -- chopped finely

  8. 3 tablespoons sherry wine vinegar

  9. 1/2 teaspoon salt

  10. **STIR-FRY**

  11. 8 ounces caribou -- deer or beef steak

  12. 1 tablespoon sesame oil

  13. 1 tablespoon chopped fresh ginger

  14. 10 milliliters garlic -- finely chopped

  15. 2 celery ribs -- julienne

  16. 1/2 cup mushrooms; fresh -- sliced

  17. 1/2 medium onion -- sliced vertically

  18. crescent fans

  19. 1 cup bean sprouts

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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 a cup of the sauce, cover and cook a further 30-40 seconds and remove from heat.

  3. Serve with steamed rice and pass the rest of the sauce at the table. Jim Weller


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