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This one is highlighted by adzuki beans, the smaller cousin in the legume family.
Adzuki beans are packed with protein, fiber, and potassium! In fact, these beans (and most legumes for that matter) have more potassium than the famed banana!
So if you’re looking to bump up the potassium intakes, beans and legumes are the way to go!
Bok Choy and Adzuki Bean Stir-Fry
Cook and Prep Time: 20 minutes
- 1 cup Brown Rice, Cooked
- 1 15 oz. can Adzuki Beans, rinsed and drained
- 1 Red Onion, cut into half-moons
- 1 bunch Bok Choy, chopped, stems and leaves separated.
- 1 bunch Scallions, thinly sliced, whites and greens separated
- 1 Red Bell Pepper, sliced
- 4-5 cloves Garlic, minced
For the Sauce
- 3 tbsp. Tamari
- 1 tbsp. Maple Syrup
- 1 Lime, juiced
- 1 tsp. Sesame Oil (optional)
- 1-inch piece Ginger, grated
- 3 tbsp. Chopped Scallions
- Cilantro, for garnish
- Cashews, for garnich
- Scallion Greens, for garnish
- 1 tsp. Olive Oil or Vegetable Stock, for sautéing
- Rinse and chop the produce accordingly.
- Make the sauce. Whisk together all the ingredients and set aside.
- Set a skillet or wok to medium high heat. Once hot add oil or vegetable stock. Then, add onion, scallion whites, bok choy stems, and red peppers. Sauté until slightly softened, 3-4 minutes. Then, add garlic, and sauté for 1 minute more.
- Add ½ of the sauce and toss to coat. Cook for 1 additional minute.
- Add the adzuki beans and the rest of the sauce. Cook for 1-2 minutes, until warmed through.
- Distribute the rice in serving bowls. Top with stir-fry, and garnish with cilantro, cashews, sesame seeds, and scallions. Enjoy!