Delicious meal with pumpkin, cashews and miso. Yum!
1 1⁄2 c Cooked Adzuki Beans (equiv 1 Cup dry)
200g Jap Pumpkin
150g Snow Peas
1 tsp Grated Ginger
150g Raw Cashews
1⁄4 cup Barley (mugi) Miso
1 T Shoyu
1⁄2 c Water
Steam the Pumpkin in the wok with the lid on until soft but firm (for a bolder flavour you can roast the pumpkin). Lightly toast the Cashews in a heavy based pan or oven. Remove the stems from the Snowpeas. Mix together the Miso, Shoyu and water. When the Pumpkin is cooked, add the Snowpeas, Aduki beans and Ginger. Continue to steam for 2-3 minutes.
Pour the Miso mix into the Wok and gently stir through gently. Serve immediately on brown rice and top with toasted cashews.
Serves 4 Prep Time 30 minutes