MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Stir-Fried Buffalo in Black-Bean Sauce
  Categories: Meats, Ceideburg
       Yield: 4 servings
  
            Stephen Ceideburg
 
 MMMMM---------------------------SAUCE--------------------------------
     3/4 c  Dried black beans, soaked
            -overnight, drained
       3 c  Defatted chicken stock
   1 1/2 ts Chopped fresh ginger
       2    Cloves garlic, minced or
            -pressed
       1    Ancho chile *
       3 tb Sherry wine vinegar
     1/2 ts Salt
 
 MMMMM--------------------INDIAN BREAD STICKS-------------------------
     1/2 c  Low-fat milk, warmed
       2 ts Baking powder
       3    Green onions, finely chopped
       1 ts Salt
       1 ts Cracked black pepper
   1 1/2 c  All-purpose flour
            Nonstick vegetable spray
 
 MMMMM--------------------------STIR-FRY-------------------------------
       8 oz Buffalo or beef flank steak
       1 tb Oriental sesame oil
       1 tb Chopped fresh ginger
       1    Clove garlic, finely chopped
       1 sm Carrot, julienne cut
     1/2    Poblano chile **
     1/2 sm Red onion, julienne cut
       2 bn Watercress (8 ounces) ***
  
   * stem, seeds and membrane removed, chopped (see note) ** seeds and
   membranes removed, julienne cut (see note) *** stems removed,
   thoroughly washed and drained (4 cups)
   
   This recipe comes from the Stonehouse Restaurant at San Ysidro Ranch
   in California. It’s an example of how executive chef Gerard Thompson
   combines ingredients, flavors and textures of diverse ethnic origins.
   
   To make sauce: Combine black beans, chicken stock, ginger, garlic,
   chile and vinegar in a medium-size saucepan and bring to a boil over
   medium-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.
   
   To make breadsticks: While sauce is simmering, preheat oven to 375
   degrees. Combine warm milk, baking powder, green onions, salt and
   pepper; mix well. Add flour and knead until the dough becomes smooth,
   adding more flour if needed, about 3 to 5 minutes. Allow to rest 30
   minutes at room temperature.
   
   Divide dough into 12 equal pieces. Shape each piece into a bread
   stick and place them on a baking sheet that has been sprayed with
   nonstick vegetable coating. Lightly spray the bread sticks with the
   nonstick coating and bake until golden brown on the bottom, about 10
   to 15 minutes. Turn bread sticks over and bake until other side is
   lightly browned, about 5 more minutes.
   
   To make stir-fry: Trim all visible fat from meat and cut, against the
   grain, into quarter-inch strips. Place oil in a nonstick skillet or
   wok over high heat. Immediately add meat and toss two times. Add
   ginger and garlic and toss two more times. Add carrot, chile and
   onion, toss twice more and remove from heat. Add watercress and toss
   again to mix well.
   
   To serve: Spoon 1/2 cup sauce onto each of four warm plates. Top with
   1 cup of meat mixture and arrange 3 bread sticks in a triangular
   pattern on each plate.
   
   Note: When preparing fresh chilies, wear rubber gloves for protection
   against oils that later can cause burning sensation on skin.
   
   Makes 4 servings.
   
   Per serving: 500 calories; 32 milligrams cholesterol; 13 grams fat;
   1,360 milligrams sodium.
   
   From the Oregonian’s FOODday, 1/26/93.
   
   Posted by Stephen Ceideburg
  
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