Stir Fried Caribou With Black Bean Sauce

Recipe Ingredients

		Sauce
3/4 cup	120g / 4.2oz	Dried black beans
3 cups	711ml	Stock
1 1/2 teaspoons	7.5ml	Fresh ginger - chopped
20		Garlic - minced
1		Chile pepper - chopped finely
3 tablespoons	45ml	Sherry wine vinegar
1/2 teaspoon	2.5ml	Salt
		Stir Fry
8 oz	227g	Caribou - deer or beef steak
1 tablespoon	15ml	Sesame oil
1 tablespoon	15ml	Chopped fresh ginger
10		Garlic - finely chopped
2		Celery ribs - julienne
1/2 cup	118ml	Mushrooms; fresh - sliced
1/2 cup	31g / 1.1oz	Onion - sliced vertically (medium)
		Crescent fans
1 cup	160g / 5.6oz	Bean sprouts

Recipe 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 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

Source:
Susan Feniger and Mary Sue Milliken

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