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