Recipe - Stir-Fried Buffalo In Black-Bean Sauce

Stephen Ceideburg

SAUCE
Three fourths cup Dried black beans, soaked
overnight, drained
3 cup Defatted chicken stock
1 One half teaspoon Chopped fresh ginger
2 Cloves garlic, minced or
pressed
1 Ancho chile *
3 tablespoon Sherry wine vinegar
One half teaspoon Salt

INDIAN BREAD STICKS
One half cup Lowfat milk, warmed
2 teaspoon Baking powder
3 Green onions, finely chopped
1 teaspoon Salt
1 teaspoon Cracked black pepper
1 One half cup Allpurpose flour
Nonstick vegetable spray

STIRFRY
8 ounce Buffalo or beef flank steak
1 tablespoon Oriental sesame oil
1 tablespoon Chopped fresh ginger
1 Clove garlic, finely chopped
1 small Carrot, julienne cut
One half Poblano chile **
One half small Red onion, julienne cut
2 bn Watercress (8 ounces) ***

* stem, seeds and membrane removed, chopped (see note) ** seeds and
membranes removed, julienne cut (see note) *** stems removed, thoroughly
washed and drained (4 cups)

This recipe comes from the Stonehouse Restaurant at San Ysidro Ranch in
California. It's an example of how executive chef Gerard Thompson combines
ingredients, flavors and textures of diverse ethnic origins.

To make sauce: Combine black beans, chicken stock, ginger, garlic, chile
and vinegar in a mediumsize saucepan and bring to a boil over mediumhigh
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.

To make breadsticks: While sauce is simmering, preheat oven to 375 degrees.
Combine warm milk, baking powder, green onions, salt and pepper; mix well.
Add flour and knead until the dough becomes smooth, adding more flour if
needed, about 3 to 5 minutes. Allow to rest 30 minutes at room temperature.

Divide dough into 12 equal pieces. Shape each piece into a bread stick and
place them on a baking sheet that has been sprayed with nonstick vegetable
coating. Lightly spray the bread sticks with the nonstick coating and bake
until golden brown on the bottom, about 10 to 15 minutes. Turn bread sticks
over and bake until other side is lightly browned, about 5 more minutes.

To make stirfry: Trim all visible fat from meat and cut, against the
grain, into quarterinch strips. Place oil in a nonstick skillet or wok
over high heat. Immediately add meat and toss two times. Add ginger and
garlic and toss two more times. Add carrot, chile and onion, toss twice
more and remove from heat. Add watercress and toss again to mix well.

To serve: Spoon One half cup sauce onto each of four warm plates. Top with 1 cup
of meat mixture and arrange 3 bread sticks in a triangular pattern on each
plate.

Note: When preparing fresh chilies, wear rubber gloves for protection
against oils that later can cause burning sensation on skin.

Makes 4 servings.

Per serving: 500 calories; 32 milligrams cholesterol; 13 grams fat; 1,360
milligrams sodium.

From the Oregonian's FOODday, 1/26/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini