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Directions: 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
| Ingredients:
2 Tablespoon(s) Fermented black beans
1 Tablespoon(s) Minced garlic
1 Tablespoon(s) Grated ginger root
1/4 Cup(s) Sherry/vegetable stock
1/3 Cup(s) Thinly sliced onions
1 Garlic clove, minced
1/2 Cup(s) Sliced bok choy
1/2 Cup(s) Julienned red pepper
1 Cup(s) Napa cabbage, sliced
1 Teaspoon(s) Med carrots, sliced thin
1 Teaspoon(s) Tamari sauce
1 Teaspoon(s) Cornstarch & 2 ts water
1 Cup(s) Cooked brown rice |
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