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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
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