Adzuki Beans With Cucumbers And Scallions Recipe

• 1/2 c. dry adzuki beans presoaked
• 4 c. water
• 1/2 c. sake or possibly dry sherry
• 3 slc fresh ginger (quarter-size) smashed
• 3 lrg garlic cloves peeled and smashed
• 3 whl scallions smashed
• 1 c. peeled & seeded & diced English cucumber
• 1/4 c. sliced scallions
• 1 tsp toasted sesame oil
• 2 tsp Tamari soy sauce
• 2 tsp rice vinegar
• 1 tsp fructose
• 1/4 tsp wasabi pwdr or possibly to taste

1. 1.
2. Measure the beans and remove debris, etc.
3. Rinse; soak overnight.
4. Drain and rinse the beans and transfer to a medium saucepan.
5. Add in the water, sake, ginger, garlic, and scallions.
6. Bring to a boil, reduce the heat, and simmer, partially covered, for 30 to 45 min, till tender but not mushy.
7. Remove the ginger, garlic, and scallion pcs.
8. Cold the beans to room temperature and chill till you are ready to serve.
9. (The beans can be made in advance and refrigerated for up to 3 days or possibly frzn for up to 6 months.)
10. 2.
11. To make the dressing, combine the oil, soy sauce, vinegar, fructose, and wasabi pwdr in a small bowl or possibly measuring c.. Whisk to blend.
12. 3.
13. Drain the beans well and combine with the cucumber and scallions in a bowl.
14. Pour the dressing over the vegetables and toss to coat.
15. Serve immediately.
16. Cuisine: "Barry Sears' Zone"

adzuki beans, water, sake, ginger, garlic, cucumber, scallions, sesame oil, soy sauce, rice vinegar, fructose, wasabi pwdr

Taken from cookeatshare.com/recipes/adzuki-beans-with-cucumbers-and-scallions-62544 (may not work)