Serves:

Ingredients:

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 ea 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

Method:

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.