Lettuce, Adzuki Bean & Mushroom Stir-fry
1½ cups cooked adzuki beans
1 carrot, cut into matchstick pieces
2 large mushrooms, sliced into strips
1 iceberg lettuce, shredded into strips
3 scallions, whites & green chopped separately
For the sauce:
½ cup liquid vegetable stock
2 tbsp maple syrup
2 tbsp tamari/soy sauce
2 tbsp vegetarian oyster sauce
4 tbsp rice vinegar
1 tbsp cornstarch (corn flour)
For the garnish:
2 tbsp sesame seeds
1 scallion, finely sliced
For the sauce:
In a jug add half a cup of vegetable broth. Add the maple syrup, tamari sauce, vegetarian oyster sauce and rice vinegar. Add the cornstarch, then mix well.
Heat a wok over a high heat and add the sliced mushrooms. Cook until soft and golden on both sides, then remove from the pan and set aside. Add the carrots, the chopped scallions and the shredded lettuce. Then stir fry for 1 minute. Add the sliced mushrooms and the cooked adzuki beans. Add the prepared sauce and stir fry for 2 minutes until the sauce boils and thickens. Add salt and pepper to taste.
Serve on a platter, drizzle with remaining sauce, then top with sesame seeds, sliced scallions and serve. Add freshly slice chili if desired.
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