Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 ea 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

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

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