Ingredients:

  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 --
                        julienne
     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

Preparation:

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 mini-chopper or small food processor. Set aside. Peel and devein prawns. 2. In a wok or large skillet over medium-high heat, sauté 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.