| 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
A Message from our Provider:
“If you’re too open minded, your brains will fall out”