*  Exported from  MasterCook  *
 
                  STIR FRIED CARIBOU WITH BLACK BEAN SAUCE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Game                             Caribou
                 Steak                            Jw
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         SAUCE:
      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
 
   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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