Title: Stir Fry with Black Bean Sauce
Categories: Vegetarian Bean Sauce
Yield: 2 Servings

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		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 & 2 ts water
1	c	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 tb black bean sauce. Serve over rice.

"Vegetarian Times" September, 1990

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