Recipe - Stir Fry With Black Bean Sauce

2 tablespoon Fermented black beans
1 tablespoon Minced garlic
1 tablespoon Grated ginger root
One fourth cup Sherry/vegetable stock
1/3 cup Thinly cut or sliced up onions
1 Garlic clove, minced
One half cup Sliced bok choy
One half cup Julienned red pepper
1 cup Napa cabbage, cut or sliced up
1 teaspoon Honey
1 teaspoon Tamari sauce
1 teaspoon Cornstarch & 2 teaspoon water
1 cup Cooked brown rice

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 tablespoon black bean sauce. Serve
over rice.

"Vegetarian Times" September, 1990

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini