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Stir fried caribou with black bean sauce

Yield: 4 Servings S

Ingredients:

• 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

Instructions:

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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