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CATEGORY CUISINE TAG YIELD
Grains, Meats, Seafood California 6 Servings

INGREDIENTS

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 ts Light miso
3/4 c Defatted chicken or fish
Stock
1 ts Honey
1 ts Low-sodium soy or tamari
Sauce
1 tb Arrowroot powder or
Cornstarch
2 tb Cold water
Chopped cilantro — for
Garnish

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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