Sweet & Spicy Beans
- 1 tbsp (15ml) oil
- 2 cloves of garlic, minced
- 2 shallots, minced
- 2 small chili, finely sliced
- 1/4 cup adzuki beans, soaked overnight and drained
- 3 cups (700ml) water
- 2 tbsp (30ml) soy sauce
- 1 and 1/2 tbsp (22ml) maple syrup
- optional: 1 tsp cornstarch diluted in 1 tbsp water
- 2 tbsp (30ml) oil
- 4–5 king oyster mushrooms (around 500g)
- 1 tsp (4g) sugar
- 1/4 tsp salt
Sweet & Spicy Beans
- Heat the oil in a medium saucepan over medium heat. Once hot, add the garlic, shallots, and half of the sliced chilis. Sautée for about 3 minutes. Next, add the adzuki beans, water, soy sauce, and maple syrup.
- Bring to a boil and let simmer uncovered for about 1 and 1/2 hour, or until the beans are tender. Halfway through cooking, add the rest of the sliced chilies. Check regularly to make sure there is always water left so the beans don’t burn. Once the beans are cooked, you should still have some water left (about 1/2 cup), don’t drain, this will make the sauce.
- Dissolve the cornstarch in the water and add it to the saucepan. Cook over medium heat for another 2 minutes, or until the sauce and the beans have thicken. Remove from heat and cover to keep hot.
- Wash the king oyster mushrooms and pat them dry. Slice the mushrooms into 1/2-inch thick slices, leaving about 1/4 inch at the bottom unsliced. You don’t want the slice the king oysters all the way through.
- Heat 2 tbsp of oil in a large non-stick skillet over medium heat. Once hot, add the king oysters and fry for about 15 minutes, stirring regularly to make sure they are brown on each side.
- Add the salt and sugar, and stir to coat the mushrooms. Cook for another 2-3 minutes, or until the sugar starts to caramelize.
- Transfer the mushrooms to a plate and top with the sweet and spicy beans. Sprinkle with chopped green onions and enjoy with rice, noodles, or quinoa on the side!
- Serving Size: 1
- Calories: 322
- Sugar: 15.5g
- Fat: 14.5g
- Carbohydrates: 39.7g
- Fiber: 5.8g
- Protein: 14.2g