Recipe - Stir-Fried Caribou With Black Bean Sauce

SAUCE:
Three fourths cup Dried black beans
3 cup Stock
1 One half teaspoon Fresh ginger; chopped
2 cl Garlic; minced
1 Chile pepper; chopped finely
3 tablespoon Sherry wine vinegar
One half teaspoon Salt
STIRFRY:
8 ounce Caribou, deer or beef steak
1 tablespoon Sesame oil
1 tablespoon Chopped fresh ginger
1 cl Garlic, finely chopped
2 Celery ribs; julienned
One half cup Mushrooms; fresh, cut or sliced up
One half md Onion; cut or sliced up vertically
into crescent fans
1 cup 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 stirfry: Trim all the fat from meat and cut, against the grain,
into
quarterinch 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 tendercrisp. Add sprouts and and
a
cup of the sauce, cover and cook a further 3040 seconds and remove from
heat.

Serve with steamed rice and pass the rest of the sauce at the table.
Jim Weller

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/caribou.zip