RECIPE: Stir-Fried Adzuki Beans, Yunnan Style (Vegan)

[Guest guest]

This recipe is more or less the same as the one in Madhur Jaffrey's _World

Vegetarian_

cookbook. It's been a favourite of ours in the past, but I only rediscovered it

this week.

Excellent way to take your beans! All her recipes are marvellous :-)

 

STIR-FRIED ADZUKI BEANS, YUNNAN STYLE (VEGAN)

 

6 dried Chinese black mushrooms, soaked 1/2 hr in very hot water*

1 Tbsp canola oil - or less if you can get away with it

3 or 4 green onions/scallions, cut very finely across

4 cloves garlic, very finely minced

1/2 large green bell pepper/capsicum, cut into 1/8-inch dice

1 fresh hot green chillie or more to taste, finely chopped (jalapeno works fine)

2-1/2 cups (previously) cooked and drained adzuki beans**

1-1/2 tsp mushroom soysauce (or use dark soysauce)

1/4 tsp salt or to taste

1 tsp turbinado sugar

2 tsp dark sesame oil

 

Put the mushrooms to soak ahead of time in boiling water while you assemble the

rest of

the ingredients. When softened, remove from the soaking liquid but retain the

soaking

liquid for later. Remove the stems and cut the mushrooms into a fine (1/8-inch)

dice.

Strain the soaking liquid and set aside.

 

Put the canola oil into a very hot skillet and add first the green onions, stir

a few times,

then add the mushrooms, garlic, bell pepper, chillie, and stir for a couple of

minutes.

 

Add the adzuki beans, crushing some of them with your stirring spatula, and mix

well.

You will probably need to add some of the reserved soaking liquid from the

mushrooms to

form a bit of a sauce and to keep the beans from sticking.

 

Turn the heat to low and add the soysauce, salt (if used) and sugar. Simmer for

another

couple of minutes or so, stirring several times, until the beans are nice and

hot and all is

well mixed.

 

Remove from heat, add the sesame oil and stir again.

 

Serve with brown rice and vegetable dishes.

 

NOTES:

 

*If you don't like Chinese black mushrooms, don't bother with the recipe -

they're the

heart and soul of it!

 

**Adzuki beans will need to be soaked overnight and then boiled for around 40 to

50

minutes depending on the age of the bean. Do not salt them until after they are

cooked. I

cook these ahead and save for a dish like this one. 1 cup of dried adzukis

produces

around 2-1/2 or a little more cooked beans. Use them all.

 

COOK'S OBSERVATIONS:

Sometimes my beans get a bit overcooked - so that the effect is more like

refried beans -

but the taste is just fine. As for the degree of wetness, they should be not too

wet - it's a

stir-fry after all, not a soup or a dhal.

 

Best, Pat / veggiehound