From nancyaery@hotmail.com Wed Oct 3 16:59:30 2001 Date: Mon, 1 Oct 2001 11:42:03 -0700 From: Not The Real Nancy Newsgroups: alt.food.asian Subject: Stir-Fry Prawns In Black Bean Sauce * Exported from MasterCook * Stir-Fry Prawns In Black Bean Sauce Recipe By : the California Culinary Academy Serving Size : 6 Preparation Time :0:40 Categories : Fish And Seafood Stir Fry Poultry Asian Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons fermented black beans -- rinsed well 2 Teaspoons minced garlic 1 Tablespoon grated gingerroot 1 Pound large prawns 1 Cup sliced onion 2 Teaspoons peanut oil 1 Cup chopped bok choy 1/2 Cup red bell pepper -- julienned 1/4 Cup shiitake or other Asian mushrooms -- sliced 1/2 Cup Chinese cabbage -- chopped 1 Cup whole snow peas -- ends trimmed 1 Teaspoon light miso 3/4 Cup defatted chicken or fish stock 1 Teaspoon honey 1 Teaspoon low-sodium soy or tamari sauce 1 Tablespoon arrowroot powder or cornstarch 2 Tablespoons 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. - - - - - - - - - - - - - - - - - - NOTES : This Cantonese dish features fermented black beans (available in Asian markets) mashed with garlic and ginger to make savory black bean paste. When you combine this sauce with a saute of red bell pepper and snow peas, prawns, and crunchy bok choy, you have a delicious dinner in no time. Nutr. Assoc. : 156 3505 630 1372 1000 0 183 0 1365 0 5020 905 4017 0 4026 439 0 0 -- Nancy