Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

SAUCE:
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

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

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