Ingredients
- 1 cilantro for (chopped garnish)
- 1 prawns
- 1 miso (light)
- 200 gr snow peas ends (whole)
- 140 gr bok choy (chopped)
- 120 gr onion (sliced)
- 110 gr defatted chicken
- 65 gr chinese cabbage (chopped)
- 65 gr bell pepper (red julienned)
- 34 gr fermented black beans well (rinsed)
- 30 ml water (cold)
- 22 gr shiitake
- 16 gr gingerroot (grated)
- 10 ml peanut oil
- 8 gr arrowroot powder
- 5 ml honey
- 6 gr garlic (minced)
- 5 gr low-sodium soy
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
