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Adzuki Beans With Cucumbers And Scallions

A home-style Adzuki Beans With Cucumbers And Scallions made with Dried Adzuki Beans, Water, Sake, Fresh Ginger, and Garlic. Serves 4. Keep it handy for the next time you cook it.

재료

• 1/2 cup
• 4 cup
• 1/2 cup
• 3 slice
• 3
• 3
• 1 cup
• 1/4 cup
• 1 tsp
• 2 tsp
• 2 tsp
• 1 tsp
• 1/4 tsp

조리법 (미리보기)

1. 1

   Rinse the beans and transfer to a medium saucepan.

2. 2

   Add the water, sake, ginger, garlic, and scallions.

3. 3

   Bring to a boil, reduce the heat, and simmer, partially covered, for 30 to 45 minutes, until tender but not mushy.

4. 4

   Remove the ginger, garlic, and scallion pieces.

5. 5

   Cool the beans to room temperature and refrigerate until you are ready to serve. (The beans can be made in advance and refrigerated for up to 3 days or frozen for up to 6 months.)

6. 6

   To make the dressing, combine the oil, soy sauce, vinegar, fructose, and wasabi powder in a small bowl or measuring cup. Whisk to blend.

7. 7

   Drain the beans well and combine with the cucumber and scallions in a bowl.

8. 8

   Pour the dressing over the vegetables and toss to coat. Serve immediately.

9. 9

   EACH: 167 cals, 10% cff. 2g fat, 4g fiber.

10. 10

    "Gourmet Prescription: High Flavor Cooking for Lower Carbohydrate

11. 11

    Diets (Sept, 1999 Bay Books) ISBN: 0912333812; www.zoneperfect.com"