Friday, March 11, 2011

Stir-fry Adzuki Beans with Bok Choy

Since starting to go more and more to a plant-based diet I've learned there are a million things to do with legumes (beans) beyond Mexican style beans and rice. I eat legumes daily, different types and in different much so that I rarely have Mexican style beans. I will try to start highlighting some of my favorites, the creativity of plant-based eating is so much fun! Adzuki beans are beans of choice for the macrobiotic way of eating as they are one of the more easily digested bean variety.

Serves 2

3/4 cup cooked adzuki beans (home made or canned, I've only found canned by the Eden Organics brand at Clark's....but I rarely bother with canned beans any more)
1 head bok choy, bottom half of white end cut off, shredded finely and rinsed (about 3 cups raw)
1/4 cup chopped onions
2 TBSP water
2 cloves garlic, minced or pressed
1 TBSP organic soy sauce or tamari (tamari is just wheat free soy sauce)
2 tsp rice vinegar
2 tsp mirin (Japanese sweet rice cooking wine, a miracle ingredient in Asian cooking as I've recently discovered...and fairly cheap the brand I found)
2 tsp sugar, honey or agave
2 tsp toasted sesame oil (very different flavor than the light sesame oil)

Heat a large skillet over medium heat, add onions and saute in the water for a few minutes or until beginning to soften. Add bok choy and garlic, saute for about 5 minutes or until bok choy is nicely wilted and tender enough to eat (give it a taste), adding more water if will cook down considerably to about 1-1 1/2 cups cooked. Add cooked adzuki beans and all remaining ingredients. Stir well to combine and continue to stir fry for about 3 more minutes or until heated through.

Serve over rice or quinoa (we had it over white rice for a treat).

1 comment:

  1. I was glad to find this recipe today! I am going to make it today for some Japanese students.