| | 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) *** |
