Instructions: 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.

This recipe yields 4 servings.

Comments:
This recipe comes from the Stonehouse Restaurant at San Ysidro Ranch in California. Its an example of how executive chef Gerard Thompson combines ingredients, flavors and textures of diverse ethnic origins.

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