Asian Stir-Fry

A lovely way to put vegetables on the plate anytime of year, stir-fries are especially inviting during the summer months. Pretty much any vegetable you fancy can be tossed into the mix, and with Asian seasoning, you know you are in for a satisfying main or side. With temperatures soaring early this summer, my mood to labor over complicated dishes has subsided. As I've always noted, simplicity does not mean boring, especially when the naturally sweet taste of fresh vegetables, with a bit of seasoning, make their appearance on the dinner table. In this case, you have a virtually balanced meal with azuki beans adding a bit more substance. All you really need is some rice on the side for a satisfying and nourishing dinner.

Asian Stir-Fry

Recipe by Lisa Turner
Cuisine: Asian
Published on July 13, 2014

Simple colorful medley of fried vegetables, mushrooms and red azuki beans simmered in a zesty Asian-style tamari, ginger and chili sauce

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Sauce:

1 clove garlic, minced or crushed
1-inch piece ginger, minced or grated
4 tablespoons tamari (soy) sauce
2 tablespoons rice vinegar
2 teaspoons coconut or brown sugar
1 tablespoon sriracha
1/2 teaspoon dried red chili flakes
1 tablespoon corn starch
sea salt to taste

Vegetables:

2/3 cup dried azuki beans (2 cups cooked)
1/2 tablespoon sesame oil
1 large shallot, finely chopped
6 shiitake mushrooms, sliced
6 button mushrooms, sliced
1 small carrot, cut into fine strips
1 red bell pepper, seeded and cut into strips
generous handful of green beans, trimmed and cut into 1-inch pieces
handful of bean sprouts
2 tablespoons toasted sesame seeds for garnish

Instructions:

Rinse the azuki beans and soak for 4 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are tender but not falling apart — roughly 40 minutes. Drain and set aside.
Whisk together all of the ingredients for the sauce and set aside.
Heat the oil in a heavy bottomed non-stick skillet over medium heat. When hot, add the shallot and sauté for a few minutes to soften. Raise the heat a few notches and add the mushrooms to the pan. Fry for another 5 minutes or so, until the mushroom are slightly browned and just begin to release their juices.
Now add the carrot, red pepper, green beans and bean sprouts to the pan. Stir and fry for a few minutes. Add the sauce and simmer for another few minutes, stirring often, until the vegetables are just tender.
Serve hot garnished with toasted sesame seeds along with a bed of hot fresh cooked jasmine rice.

Makes 4 to 6 servings