Title: Stir-fry prawns in black bean sauce
 Categories: Seafood
      Yield: 6 Servings
 
      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 ts Light miso
    3/4 c  Defatted chicken or fish
           Stock
      1 ts Honey
      1 ts 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.