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 t Light miso

3/4 c Defatted chicken or fish

Stock 1 t Honey

1 t 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