Aduki bean stir fry - wheat free recipe

dietary information:

wheat free yes
gluten free yes
dairy free yes
vegetarian yes

serves 2-4

500 g Savoy cabbage
1 tbsp olive oil
2 garlic cloves, sliced
2.5 cm fresh root ginger, peeled and chopped
400 g Aduki beans, ready cooked
1 tbsp Tamari (wheat free/gluten free soy sauce)
1 tbsp sesame oil
conversion charts

WARNING:
When using any type of dried pulses in cooking they must be cooked first according to the instructions on the manufacturers packet. It is also essential to ensure that the 10 minutes boiling period is included to expel the toxin present in dried pulses. For further details, including cooking, check our Aduki bean food fact file.

1. Remove outer leaves of cabbage then quarter it and remove the core. Cut the cabbage quarters into 5mm shreds. Rinse and drain well.
2. Heat the oil in a large wok and lightly fry the garlic and ginger.
3. Add the shredded cabbage to the wok and stir fry for about 5 minutes making sure that the cabbage does not burn.
4. Add the aduki beans to the cabbage and stir fry until they are thoroughly heated.
5. Add the sesame oil and soy sauce and toss everything together then serve immediately.


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