We are in the grip of a heat wave here in Ontario, and as my appetite decreases, so too does my desire to cook. Besides, it was only just today that our landlords downstairs decided to turn on the air conditioning, and though I reside in an airy apartment, the humidity still results in an uncomfortably hot environment.
Eating well is important to me though. Even when I don't feel like cooking, I do it anyway, as I don't eat prepackaged food and I don't like to eat out very often. Tonight I made a simple Chinese dish from Madhur Jaffrey's World Vegetarian that I have been meaning to try for a good long while. The beans are cooked and flavored separately, providing a slight but enjoyable contrast. Ms. Jaffrey suggests serving this dish with rice, with vegetables, or with some bread. She also recommends scooping the beans into a pita pocket, along with some tomatoes, and lettuce for a satisfying lunch or light dinner. I was pleased with the end result, as the earthy flavor of the beans was nicely enhanced by the modest seasonings.
|Chinese-Style Sautéed Azuki and Mung Beans|
|Recipe by Lisa Turner|
Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
Published on July 12, 2008
Simple garlicky red azuki beans and green mung beans make a quick and colorful dinner