Yield: 4 servings
3 tb peanut or light sesame oil
5 garlic cloves, finely chopped
1 tb ginger, finely grated
3 tb chinese black beans
3 tb onions, coarsely chopped
2 tb soy sauce
2 tb barley or rice malt
2 c water
3 tb kuzu, dissolved in 1/3 c water
1 lb firm tofu, sliced
2 ts dark sesame oil
In a wok, heat oil until nearly smoking.
Add garlic and ginger, and stir-fry rapidly over high heat for 1
Add black beans, and stir for 30 seconds. Add onions, and stir
for 2-3 minutes.
Add soy sauce, sweetener, and water. Bring to a boil.
Add kuzu. Stir with a wooden spoon until it thickens and becomes
clear and shiny.
Stir in tofu and dark sesame oil, and simmer 2-3 minutes. Serve
on rice with blanched Chinese greens.