Title: Stir-Fried Buffalo in Black-Bean Sauce
Categories: Meat Ceideburg
Yield: 4 Servings

		Stephen Ceideburg
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
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
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 By on

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