Aduki Bean, Carrot and Ginger Stir-Fried

4ozs 125g Aduki beans, soaked, cooked and drained
1 onion, sliced
4 Tblsp oil
11/2 lbs 700g carrots, sliced thinly
1 Tblsp grated fresh ginger
10 fl ozs 300mls water or vegetable stock
4 spring onions, chopped
1 Tsp sugar
1 Tblsp arrowroot
4 Tblsp soya sauce
salt and pepper
Fry onion in hot oil for 2 minutes. Add carrots and ginger and stir-fry for a further 3 minutes. Add aduki beans and water, cover and simmer for 10 minutes. Stir in spring onions. Dissolve sugar and arrowroot in soya sauce and add, stirring all the time. Season to taste.
Serve with rice and salad.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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