Recipe - Stir-Fry Prawns In Black Bean Sauce

2 tablespoon Fermented black beans
Rinsed well
2 teaspoon Minced garlic
1 tablespoon Grated gingerroot
1 pound Large prawns
1 cup Sliced onion
2 teaspoon Peanut oil
1 cup Chopped bok choy
One half cup Red bell pepper
Julienned
One fourth cup Shiitake or other Asian
Mushrooms cut or sliced up
One half cup Chinese cabbage chopped
1 cup Whole snow peas ends
Trimmed
1 teaspoon Light miso
Three fourths cup Defatted chicken or fish
Stock
1 teaspoon Honey
1 teaspoon Lowsodium soy or tamari
Sauce
1 tablespoon Arrowroot powder or
Cornstarch
2 tablespoon 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 mediumhigh heat, saute onion in peanut
oil until soft but not brown, stirring constantly. Add remaining garlic,
bok choy, bell pepper, and mushrooms. Stirfry 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 stirfry with honey,
soy sauce, and prawns. Stirfry until prawns turn pink. In a small bowl mix
together arrowroot and the water and add to stirfry. 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