*  Exported from  MasterCook  *
 
                    STIR-FRY PRAWNS IN BLACK BEAN SAUCE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
  
 
 
                    - - - - - - - - - - - - - - - - - -