Seaweed Adzuki Stew
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 357.1
- Total Fat: 8.8 g
- Cholesterol: 162.8 mg
- Sodium: 159.4 mg
- Total Carbs: 50.2 g
- Dietary Fiber: 15.3 g
- Protein: 22.9 g
View full nutritional breakdown of Seaweed Adzuki Stew calories by ingredient
Introduction
Leave out the egg for a vegan stew. Leave out the egg for a vegan stew.Number of Servings: 2
Ingredients
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Egg 2 medium
Paprika, 1 tsp
Pepper, red or cayenne, 0.5 tsp
Turmeric, ground, 1 tsp
Sunflower Oil, 1tsp
Garlic, 1 tsp
Ginger Root, 1 tsp
Winter Squash, 150g
Canned - Adzuki Beans 235g drained
Pumpkin 200 grams
Porcini Stock Cube, 1 serving (in 1 litre boiling water)
Seaweed, wakame, 20 grams
dried shitake mushrooms 25 grams
Onions 250 grams
Tips
Chop the squash small to shorten cooking time.
Directions
Snap up seaweed and mushrooms and leave to soak in boiling water with stock cube.
Dice onions with garlic and ginger,and fry with oil until soft, add spices.
Add small diced winter squash and pumpkin.
Add stock (with the soaked seaweed and mushrooms)
Add beans.
Leave to simmer until squashes are cooked to liking. Add more water if mushrooms/seaweed have absorbed a lot.
Beat eggs, then turn off the heat, while stirring gently pour the beaten eggs in a thin ribbon into the pan, stirring all the time to make "egg flower".
Serve strait away.
Dice onions with garlic and ginger,and fry with oil until soft, add spices.
Add small diced winter squash and pumpkin.
Add stock (with the soaked seaweed and mushrooms)
Add beans.
Leave to simmer until squashes are cooked to liking. Add more water if mushrooms/seaweed have absorbed a lot.
Beat eggs, then turn off the heat, while stirring gently pour the beaten eggs in a thin ribbon into the pan, stirring all the time to make "egg flower".
Serve strait away.
Member Ratings For This Recipe
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ROSSYFLOSSY
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EVILCECIL