Stir-fried caribou with black bean sauce

4 Servings

Ingredients

Quantity Ingredient
¾ cup Dried black beans
3 cups Stock
1½ teaspoon Fresh ginger; chopped
2 cloves Garlic; minced
1 Chile pepper; chopped finely
3 tablespoons Sherry wine vinegar
½ teaspoon Salt
STIR-FRY:
8 ounces Caribou, deer or beef steak
1 tablespoon Sesame oil
1 tablespoon Chopped fresh ginger
1 clove Garlic, finely chopped
2 Celery ribs; julienned
½ cup Mushrooms; fresh, sliced
½ medium Onion; sliced vertically into crescent fans
1 cup Bean Sprouts

Directions

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

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