Stir-Fry Prawns In Black Bean Sauce

Recipe Ingredients

2 tablespoons	30ml	Fermented black beans --
		Rinsed well
2 teaspoons	10ml	Minced garlic
1 tablespoon	15ml	Grated gingerroot
1 lb	454g / 16oz	Large prawns
1 cup	62g / 2.2oz	Sliced onion
2 teaspoons	10ml	Peanut oil
1 cup	146g / 5.1oz	Chopped bok choy
1/2 cup	118ml	Red bell pepper --
		Julienne
1/4 cup	59ml	Shiitake or other Asian
		Mushrooms - sliced
1/2 cup	73g / 2.6oz	Chinese cabbage - chopped
1 cup	237ml	Whole snow peas - ends trimmed
1 teaspoon	5ml	Light miso
3/4 cup	46g / 1.6oz	Defatted chicken or fish
		Stock
1 teaspoon	5ml	Honey
1 teaspoon	5ml	Low-sodium soy or tamari sauce
1 tablespoon	15ml	Arrowroot powder or
		Cornstarch
2 tablespoons	30ml	Cold water
		Chopped cilantro - for
		Garnish

Recipe Instructions

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 mini-chopper 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.

Source:
The California Culinary Academy

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