Hungdo Chow Ching Jiao – Yunnan Stir Fried Azuki Beans and Green Peppers - 5 pts

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Hungdo Chow Ching Jiao – Yunnan Stir Fried Azuki Beans and Green Peppers - 5

pts

 

Recipe By :Adapted from Madhur Jaffrey's World Vegetarian by Madhur Jaffrey,

2002

Serving Size : 4 Preparation Time :0:00

Categories : LowFat (Less than 25%) Spicy

Vegan WW

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried azuki beans

1/2 oz. dried shiitake mushrooms -- (about 3/4 cup)

2 tablespoons sesame oil

3 green onions -- sliced into fine rings

1 green pepper -- seeded and chopped into 1/8-inch dice

2 large hot peppers -- any variety, finely chopped

6 white mushrooms -- sliced

3 garlic cloves

4 tablespoons tamari -- or soy sauce

3/4 teaspoons sugar

1/4 teaspoon cayenne

 

 

Soak the beans overnight in water and a little yoghurt whey or lemon juice.

 

Bring the beans to a boil, then reduce heat and cover, simmering for about 1

hour or until the beans are soft. Drain the beans, and then crush some of them

lightly with the back of a wooden spoon. Set aside.

 

While the beans are cooking, pour almost-boiling water over the shiitake

mushrooms in a bowl and let them soak for at least half an hour. Drain and set

aside.

 

Heat the sesame oil over high heat in a large wok or saucepan. When hot, add the

green onions and stir-fry rapidly for 30 seconds. Quickly add the mushrooms,

both shiitake and white, green pepper, hot peppers, and garlic and stir-fry for

two minutes or until the mushrooms just start to reduce.

 

Add the beans, turn down the heat to low, and stir to mix.

 

Stir in the tamari or soy sauce, sugar and cayenne and simmer gently for at

least 5 minutes, or until the liquid has reduced slightly and the mixture has a

fairly dry texture.

 

Serve over hot brown rice with plain vegetables or a green salad on the side.

 

Serves four people.

 

The small azuki bean is widely cultivated throughout China where it is known as

hungdo, or simply " red bean, " as well as in Korea and Japan. In all Asian

cuisines, it is almost always eaten as part of sweet desserts or boiled and

puréed with sugar to make red bean paste as a stuffing for pastries. On the

other hand, savoury dishes featuring the azuki bean as the main ingredient are

quite rare, but fortunately this recipe from Yunnan Province in Southwestern

China provides an absolutely delicious and simple to prepare example of using

the bean as a meal. Like many Chinese dishes, there is a wonderful (and,

according to the Chinese, healthy) contrast in colours.

 

 

Description:

" 5 pts "

Cuisine:

" Asian "

Source:

" Lisas Kitchen

http://foodandspice.blogspot.com/2007/06/yunnan-stir-fried-azuki-beans-and-green\

..html "

S(Formatted by Chupa Babi):

" 02.05.08 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 278 Calories; 7g Fat (22.8% calories from

fat); 14g Protein; 42g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 1014mg

Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat;

0 Other Carbohydrates.

 

 

Nutr. Assoc. : 2021 0 0 0 0 0 4196 0 1476 0 0 0

 

 

 

 

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