Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 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
1 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 cr
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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