2 tablespoons of fermented black beans 1 tablespoon of minced garlic 1 tablespoon of Grated ginger root 1/4 cup of Sherry/vegetable stock 1/3 cup of thinly sliced onions 1 Garlic clove, minced 1/2 cup of Sliced bok choy 1/2 cup of Julienned red pepper 1 cup of Napa cabbage, sliced 1 teaspoon of Honey 1 teaspoon of Tamari sauce 1 teaspoon of Cornstarch & 2 teaspoons of water 1 cup of Cooked brown rice
SAUCE: Mash together the beans, garlic & ginger root in a mortar & pestle. Set aside. STIR FRY: In a wok, heat sherry/stock to simmering. Add onion & stir for 3 minutes. Add garlic, bok choy, pepper & cabbage. Cover & steam for 5 minutes. Add honey, tamari & dissolved cornstarch. Cook & stir till sauce thickens slightly. Remove from heat & stir in 1 tablespoons of black bean sauce. Serve over rice.
