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Stir Fried Caribou with Black Bean Sauce
Yield: 4 Servings
3/4 cup dried black beans
3 cup stock
1 1/2 tsp fresh ginger, chopped
2 cloves garlic, minced
1 chile pepper, chopped finely
3 tbsp sherry wine vinegar
1/2 tsp salt
8 oz caribou, deer or beef steak
1 Tbsp sesame oil
1 Tbsp chopped fresh ginger
1 cloves garlic, finely chopped
2 celery ribs, julienned
1/2 cup mushrooms, fresh, sliced
1/2 onion, sliced vertically into crescent fans
1 cup bean sprouts
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.
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.
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Caribou Stirfry