Cooking with Adzuki Bean Sprouts – Adzuki Bean Sprouts & Winter Root Vegetables Stew

Don’t know what happened, but I just recently realized that I was not receiving e-mail notifications for new posts to blogs I follow. Not sure how long this has been going on. I am re-subscribing to blogs and hoping to catch up on those that I missed.


DSC04753weblarge copyOn Monday I wrote about growing adzuki beans sprouts. I am posting 2 recipes 1 recipe which I believe you will enjoy.

(Having trouble finding the photo collage for my 2nd recipe, it is somewhere in my computer, will post tomorrow, I hope. Really should not wait until last minute to put my post together.)

As always, use my recipes as a guide and make changes to suit your individual needs and taste.

All the root vegetables used in the stew are from my garden. They were harvested late last fall (2012) and are in storage in my garage. The ginger is from the piece I harvested earlier this month. Click here to read about.

I took photos of the root vegetables, before and after preparing, but deleted by mistake, sorry no photos.

DSC04757weblarge copy

Adzuki Bean Sprouts & Winter Root Vegetables Stew (serves 4 – 5)

8 – 12 ounces adzuki bean sprouts, cooked or uncooked
1 celeriac (about ¾ pounds), peeled and cut into about ½-inch cubes
1 – 2 parsnips (about 1 pound), peeled and cut into about ½-inch cubes
1 – 2 carrots (about ½ pound), peeled and cut into about ½-inch cubes
1 leek, light green and white parts, cleaned and thinly sliced
1 – 2 cloves garlic, minced
2 slices fresh ginger or ½ – 1 teaspoon grated fresh ginger (to taste)
kosher salt and freshly ground black/white pepper (to taste)
1 tablespoon oil
¼ – ½ teaspoon Asian sesame oil, optional
scallion and or Chinese parsley (cilantro) for garnish
2 – 3 tablespoons aka (red) miso dissolved in ¼ cup warm broth or water (I prefer the flavor of aka miso in stew but shiro (white) miso is OK too)
1 – 2 cups broth (quantity depends on how soupy you like your stew), vegetable or chicken (I only had chicken broth in the freezer so that’s what I used).

1. Add oil to preheated pot. Add leek, garlic and ginger. Saute until leek is translucent.
2. Add sprouts and root vegetables, saute until vegetables take on a little color.
3. Add broth, bring to a boil. Cover and simmer until vegetables are tender.
4. Stir in miso and sesame oil, mix well. Salt and pepper to taste. Garnish with scallion and/or Chinese parsley. Serve hot.

Add cubed tofu during step 3
Add 2 – 3 slices bacon. Cut bacon into smaller pieces, add during step 1 at the same time as oil. Cook until crisp. Remove crisped bacon, drain off excess oil, if desired, add leek …… continue with recipe, garnish finished stew with crispy bacon
Add diced or cubed ham during step 2
Add cooked meat/seafood during step 3
Substitute curry and/or your favorite spices for the miso
Substitute sweet potatoes, potatoes, turnips, daikon, onion or other root vegetable
 Use broccoli, cauliflower, cabbage, napa, bok choy, peas …… instead of root vegetables

So sorry, please check back tomorrow for the 2nd recipe – Adzuki Bean Sprouts Salad.

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Copyright © by Norma Chang. All Rights Reserved. Do not use/repost any photos and/or articles without permission.

About Norma Chang

I am the author/publisher of 2 user-friendly Chinese cookbooks: "My Students' Favorite Chinese Recipes (updated edition)" and "Wokking Your Way to Low Fat Cooking" A gardener who enjoys cooking and eating and loves to think outside the box A garden volunteer at Locust Grove Heritage Vegetable Garden Conduct hands-on cooking workshops for teenagers Conduct cultural programs for children and family Conduct healthy cooking classes for adults
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37 Responses to Cooking with Adzuki Bean Sprouts – Adzuki Bean Sprouts & Winter Root Vegetables Stew

  1. Karen says:

    Your vegetable stew looks good with the vegetables from your garden. I have been having trouble with the reader as well. I missed two months of posts for one blog…thought they were taking a break.

  2. So healthy and delicious. Have a lovely weekend Norma.
    🙂 Mandy

  3. wok with ray says:

    That bowl of vegetable soup looks delicious and hearty. I love the combination of colors. Have a great weekend, Norma! 🙂

  4. A truly beautiful looking stew! I just discovered that what is happening, at least for me, is that the reader now controls your email subscriptions as well. You have to go into reader, then edit list which will be on your right, then tell it for each blog that you want to receive email notifications and the frequency. I plan to put this in my next post if I remember. Like you, I wasn’t getting a lot of mine and as soon as I did that, they came back. Reader drives me crazy!

  5. I didn’t realize that ad zuke beans were used as such small sprouts, not big like mung beans. Very pretty stew. BTW, I am on WordPress too and haven’t noticed a difference in my notifications of blog posts.

    • Norma Chang says:

      Hello Lou,
      I suppose you could grow the sprouts longer but they would not freeze well. But I will try growing the sprouts for a few more days and see what happens, will post results.

  6. this is great Norma – I’ve been needing a new soup recipe…(:

  7. cocomino says:

    Adsuki is our favorite ingredient
    We use it for traditional Japanese food 🙂

  8. I just made my first dish with adzuki beans last week and LOVED these beans. They have such a great flavor. And used my soaking water as a vegetable broth for some other things. Love this stew you’ve made – it has so many of my favorite winter vegetables!

  9. Eha says:

    What a lovely, filling winter vegetable stew using the adzuki sprouts! Fully understand one cooks those. But, Norma, remembering back [correctly?] did you say you always cooked sprouts? Just asking, ’cause I rarely do! What about alfalfa [the one I use the most for salads and also make myself] and mung? Or perhaps you do not like either? The bigger beans etc kind’of automatically belong to the ‘hot to eat’ list 🙂 !

  10. Such a delicious bean stew my friend, I simply love the ingredients 🙂

    Choc Chip Uru

  11. Sophie33 says:

    MMMM! A grand & very inspiring bean stew, dear Norma! 🙂 MMMMM!

  12. A satisfying and warming bean stew, esp. when those root veggies were from your own garden!

  13. Eva Taylor says:

    Hi Norma, this recipe is perfect for the weather we’re having now. Yesterday it snowed all day but got really heavy in the final 2-3 hours, which meant only 40 minutes to shovel instead of an hour or more. I would have really enjoyed a bowl of this after shovelling.
    My reader is not showing new posts and I wondered if it was my iPhone app, sounds like its a bigger problem.

    • Norma Chang says:

      Hello Eva,
      It sure is frigid. Had some snow overnight but not much accumulation. The sun is shining so hopefully it will melt away the snow on the driveway and walkway before it freezes tonight.
      Other bloggers are having similar issue with the reader so I agree it appears to be a bigger problem.

  14. ChgoJohn says:

    This sounds wonderful, Norma, and just look how colorful your stew is. Amazing that these root vegetables are from your garden and what better time to enjoy them than in the dead of Winter? Your hard work really did pay off well.

    • Norma Chang says:

      Hello John,
      Thanks, I was happy with the stew and surprised at how filling the adzuki bean sprouts were. Unfortunately my in-storage root vegetables will be depleted soon and the growing season is still a long way off.

  15. Norma, that looks delicious! What a nice use of sprouts – so often they end up in salads (which is a great way to use them), but this stew makes a nice change! Going to check out your next recipe now..

  16. Kristy says:

    Soup and salad. Sounds like a great winter meal to me. 🙂

  17. Hi Norma, this post has so much information on Asian ingredients that I need to take some notes! 🙂 Thank you for those details on miso. I am going to print this post and study (can’t do it from the computer screen, eyes getting tiered quick). We had sprouted (can you call 36 hours pre-soaked beans sprouted?) beans stew for dinner, but the traditional tomato based. I need to buy all the ingredients and make your’s. I run out of miso a few weeks ago, good timing to check out aka miso. Do you make your own miso or you buy it? And can you give any advise (make a post maybe?) on how to buy a good miso and how to find out it’s age (I’ve heard good miso has to ferment for a whole year, but each time I ask in the store they either don’t know or have no idea) 🙂

    • Norma Chang says:

      Hello Marina,
      From what I read, if tiny growth appears on the beans, this means they are sprouting.
      Sorry, I really do not know much about miso, I buy the more expensive ones, figuring you get what you pay for, not sure if I am correct. No I do not make my own miso.

  18. Lynette says:

    I really like your blog.. very nice colors & theme.

    Did you create this website yourself or did you hire someone to do it for you?
    Plz reply as I’m looking to create my own blog and would like to find out where u got this from. thanks a lot

  19. Pingback: Harvest Monday, February 23, 2015 – Sprouting Adzuki Beans | Garden to Wok

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