Stir Fried Caribou With Black Bean Sauce

Course : Beans
Serves: 4
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3/4 cup dried black beans
3 cups stock
1 1/2 teaspoons fresh ginger -- chopped
2 cloves garlic -- minced
1 medium chile pepper -- chopped finely
3 tablespoons sherry wine vinegar
1/2 teaspoon salt
8 ounces caribou -- deer or beef steak
1 tablespoon sesame oil
1 tablespoon chopped fresh ginger
1 clove garlic -- finely chopped
2 medium celery ribs -- julienne
1/2 cup mushrooms fresh -- sliced
1/2 medium onion -- sliced vertically crescent fans
1 cup bean sprouts

Preparation / Directions:

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

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