Amount
Ingredient
Preparation



2
tablespoons
black beans, fermented





1
tablespoon
garlic

minced



1
tablespoon
gingerroot

grated



1/4
cup
sherry

or vegetable stock



1/3
cup
onions

thinly sliced



1
clove
garlic

minced



1/2
cup
bok choy

sliced



1/2
cup
red bell peppers

julienned



1
cup
napa cabbage

sliced



1
teaspoon
honey





1
teaspoon
tamari sauce





1
teaspoon
cornstarch

dissolved in



2
teaspoons
water





1
cup
rice, brown

cooked

 SAUCE:  Mash together the beans, garlic and ginger root in a 
mortar and pestle.

Set aside.

STIR FRY:  In a wok, heat sherry/stock to simmering.

Add onion and stir for 3 minutes.

Add garlic, bok choy, pepper and cabbage.  Cover and steam for 5 minutes.

Add honey, tamari and dissolved cornstarch.  Cook and stir till sauce thickens slightly.

Remove from heat and stir in 1 tb black bean sauce.

Serve over rice.