2 tb Fermented black beans —
Rinsed well 2 ts Minced garlic
1 tb Grated gingerroot
1 lb Large prawns
1 c Sliced onion
2 ts Peanut oil
1 c Chopped bok choy
1/2 c Red bell pepper —
Julienned 1/4 c Shiitake or other Asian
Mushrooms — sliced 1/2 c Chinese cabbage — chopped
1 c Whole snow peas — ends
Trimmed 1 t Light miso
3/4 c Defatted chicken or fish
Stock 1 t Honey
1 t Low-sodium soy or tamari
Sauce 1 tb Arrowroot powder or
Cornstarch 2 tb Cold water
Chopped cilantro — for Garnish
1. In a small bowl mash together black beans, half the
garlic, and ginger until mixture forms a paste. This can also be done in an electric minichopper or small food processor. Set aside. Peel and devein prawns. 2. In a wok or large skillet over medium-high heat,
saute onion in peanut oil until soft but not brown, stirring constantly. Add remaining garlic, bok choy, bell pepper, and mushrooms. Stir-fry for 5 minutes. Add cabbage, snow peas, and black bean mixture. Cover and let cook for 2 to 3 minutes. 3. In a small bowl mix together miso and broth. Add to
stir-fry with honey, soy sauce, and prawns. Stir-fry until prawns turn pink. In a small bowl mix together arrowroot and the water and add to stir-fry. Cook until slightly thickened (3 minutes). Serve at once. Pass around chopped cilantro for garnish. Recipe By : the California Culinary Academy