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