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

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. "Vegetarian Times" September, 1990