Recipe By: Sue Spitler Submitted by: Kate O’Neill
Serving Size: 4
This was yesterday’s lunch. It was delicious!
Oriental cooking spray
1 sm onion
1 med red bell pepper — sliced
2 c halved snow peas
2 tsps minced garlic
1 tsp minced gingerroot
2 c cooked dried adzuki beans
1 c water
2/3 c orange juice
2 tbsps reduced-sodium tamari soy sauce
2 tbsps rice wine vinegar
2 tbsps honey (vegan substitute)
1/2 tsp chili paste
4 tsps cornstarch
3 c cooked brown rice, or Chinese-style noodles
Spray wok or large skillet with cooking spray; heat over medium heat until hot. Stir-fry onion, bell pepper, snow peas, garlic, and gingerroot 5 minutes. Add beans and water and heat to boiling; reduce heat and simmer, covered, until vegetables are crisp-tender, 3 to 5 minutes.
Heat mixture to boiling. Mix remaining ingredients, except rice; stir into wok. Boil, stirring constantly, until thickened, about 1 minute. Serve over rice or noodles.
NOTES : My variations: I was able to eliminate the cooking spray altogether in my non-stick skillet. I used pineapple juice instead of orange juice, sugar instead of honey, chili flakes instead of chili paste, and kuzu root instead of cornstarch. It came out wonderfully. This one definitely goes into my permanent file. 🙂