Stir fry with black bean sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Fermented black beans |
| 1 | tablespoon | Minced garlic |
| 1 | tablespoon | Grated ginger root |
| ¼ | cup | Sherry/vegetable stock |
| ⅓ | cup | Thinly sliced onions |
| 1 | each | Garlic clove, minced |
| ½ | cup | Sliced bok choy |
| ½ | cup | Julienned red pepper |
| 1 | cup | Napa cabbage, sliced |
| 1 | teaspoon | Honey |
| 1 | teaspoon | Tamari sauce |
| 1 | teaspoon | Cornstarch & 2 ts water |
| 1 | cup | Cooked brown rice |
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
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