Stir-fry prawns in black bean sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Fermented black beans -- |
| Rinsed well | ||
| 2 | teaspoons | Minced garlic |
| 1 | tablespoon | Grated gingerroot |
| 1 | pounds | Large prawns |
| 1 | cup | Sliced onion |
| 2 | teaspoons | Peanut oil |
| 1 | cup | Chopped bok choy |
| ½ | cup | Red bell pepper -- |
| Julienned | ||
| ¼ | cup | Shiitake or other Asian |
| Mushrooms -- sliced | ||
| ½ | cup | Chinese cabbage -- chopped |
| 1 | cup | Whole snow peas -- ends |
| Trimmed | ||
| 1 | teaspoon | Light miso |
| ¾ | cup | Defatted chicken or fish |
| Stock | ||
| 1 | teaspoon | Honey |
| 1 | teaspoon | Low-sodium soy or tamari |
| Sauce | ||
| 1 | tablespoon | Arrowroot powder or |
| Cornstarch | ||
| 2 | tablespoons | Cold water |
| Chopped cilantro -- for | ||
| Garnish | ||
Directions
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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