| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Vegetarian, Beans, Sauces | 2 | Servings |
INGREDIENTS
| 2 | tb | Fermented black beans |
| 1 | tb | Minced garlic |
| 1 | tb | Grated ginger root |
| 1/4 | c | Sherry/vegetable stock |
| 1/3 | c | Thinly sliced onions |
| 1 | Garlic clove, minced | |
| 1/2 | c | Sliced bok choy |
| 1/2 | c | Julienned red pepper |
| 1 | c | Napa cabbage, sliced |
| 1 | ts | Honey |
| 1 | ts | Tamari sauce |
| 1 | ts | Cornstarch & 2 ts water |
| 1 | c | Cooked brown rice |
INSTRUCTIONS
SAUCE: Mash together the beans, garlic & ginger root in a mortar & pestle. Set aside. STIR FRY: In a wok, heat sherry/stock to simmering. Add onion & stir for 3 minutes. Add garlic, bok choy, pepper & cabbage. Cover & steam for 5 minutes. Add honey, tamari & dissolved cornstarch. Cook & stir till sauce thickens slightly. Remove from heat & stir in 1 tb black bean sauce. Serve over rice. "Vegetarian Times" September, 1990 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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