STIR FRY WITH BLACK BEAN SAUCE

09.09.2008 | Author: Cook | Posted in Brown rice
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STIR FRY WITH BLACK BEAN SAUCE


Servings: 2
Ingredients: 

  • 2 tb Fermented black beans
    • 

  • 1 tb Minced garlic
    • 

  • 1 tb Grated ginger root
    • 

  • 1/4 c  Sherry/vegetable stock
    • 

  • 1/3 c  Thinly sliced onions
    • 

  • 1 ea Garlic clove, minced
    • 

  • 1/2 c  Sliced bok choy
    • 

  • 1/2 c  Julienned red pepper
    • 

  • 1 c  Napa cabbage, sliced
    • 

  • 1 ts Honey
    • 

  • 1 ts Tamari sauce
    • 

  • 1 ts Cornstarch and 2 ts water
    • 

  • 1 c  Cooked brown rice
    •

SAUCE: Mash together the beans, garlic and ginger root in a mortar and pestle.
Set aside.

STIR FRY: In a wok, heat sherry/stock to simmering. Add onion and stir for
3 minutes. Add garlic, bok choy, pepper and cabbage. Cover and steam for 5
minutes. Add honey, tamari and dissolved cornstarch. Cook and stir till sauce
thickens slightly. Remove from heat and stir in 1 tb black bean sauce. Serve
over rice.

‘Vegetarian Times’ September, 1990

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