Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Fermented black beans --
Rinsed well
2 ts Minced garlic
1 tb Grated gingerroot
1 lb Large prawns
1 c Sliced onion
2 ts Peanut oil
1 c Chopped bok choy
1/2 c Red bell pepper --
Julienned
1/4 c Shiitake or other Asian
Mushrooms -- sliced
1/2 c Chinese cabbage -- chopped
1 c Whole snow peas -- ends
Trimmed
1 ts Light miso
3/4 c Defatted chicken or fish
Stock
1 ts Honey
1 ts Low-sodium soy or tamari
Sauce
1 tb Arrowroot powder or
Cornstarch
2 tb 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 medium-high heat, saute onion in
peanut oil until soft but not brown, stirring constantly. Add
remaining garlic, bok choy, bell pepper, and mushrooms. Stir-fry 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 stir-fry with
honey, soy sauce, and prawns. Stir-fry until prawns turn pink. In a
small bowl mix together arrowroot and the water and add to stir-fry.
Cook until slightly thickened (3 minutes). Serve at once. Pass around
chopped cilantro for garnish.

Recipe By : the California Culinary Academy

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