Ingredients Jump to Instructions ↓

  1. SAUCE: 3/4 c Dried black beans

  2. 3 c Stock

  3. 1 1/2 ts Fresh ginger; chopped

  4. 2 cl Garlic; minced

  5. 1 Chile pepper; chopped finely

  6. 3 tb Sherry wine vinegar

  7. 1/2 ts Salt

  8. STIR-FRY: 8 oz Caribou, deer or beef steak

  9. 1 tb Sesame oil

  10. 1 tb Chopped fresh ginger

  11. 1 cl Garlic, finely chopped

  12. 2 Celery ribs; julienned

  13. 1/2 c Mushrooms; fresh, sliced

  14. 1/2 md Onion; sliced vertically

  15. -into crescent fans 1 c Bean Sprouts

  16. 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

  17. 30-40 seconds and remove from heat. Serve with steamed rice and pass the rest of the sauce at the table. Jim Weller


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