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
