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.

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On 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.

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

Ingredients
• 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).

Preparations
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.

VARIATIONS
◊ 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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