1 sauce:
3/4 cup dried black beans
3 cup stock
1 1/2 tsp fresh ginger, chopped
2 cl garlic, minced
1 chile pepper, chopped finely
3 tbsp sherry wine vinegar
1/2 tsp salt
1 stir-fry:
8 oz caribou, deer or beef steak
1 tbsp sesame oil
1 tbsp chopped fresh ginger
1 cl garlic, finely chopped
2 celery ribs, julienned
1/2 cup mushrooms, fresh, sliced
1/2 medium onion, sliced vertically into cr
1 cup bean sprouts
A Recipe for
Stir Fried Caribou With Black Bean Sauce
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This is a recipe for Stir Fried Caribou With Black Bean Sauce from the recipe cookbook of Recipes-to-go (Asian)
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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
Serves: 4
Stir Fried Caribou With Black Bean Sauce Recipe brought to you by Recipes To-Go