Preparation / Directions:
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.
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