SAUCE:
3/4 cup Dried black beans
3 cups Stock
1-1/2 teaspoons Fresh ginger; chopped
2 cloves Garlic; minced
1 Chile pepper; chopped finely
3 tablespoons Sherry wine vinegar
1/2 teaspoon Salt
STIRFRY:
8 ounces Caribou, deer or beef steak
1 tablespoon Sesame oil
1 tablespoon Chopped fresh ginger
1 clove Garlic, finely chopped
2 Celery ribs; julienned
1/2 cup Mushrooms; fresh, sliced
1/2 medium Onion; sliced vertically into crescent fans
1 cup Bean Sprouts
Yield: 4 Servings
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.
STIRFRY:
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.