Wok Cooking Made Easy: Delicious Meals in Minutes (Learn to Cook Series)

Wok cooking is a simple, quick, nutritionally balanced way toward consistently great tasting food. Wok Cooking Made Easy is a terrific guide to spontaneous improvisation and creative innovation in your cooking, and leaves plenty of leeway for substituting ingredients and easily preparing a tasty, nutritional meal in a single dish.

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Moosewood Restaurant Low-Fat Favorites: Flavorful Recipes for Healthful Meals

The first Moosewood Cookbook--loved for its cozy, comforting food--mused oil, eggs, and dairy products so lavishly that it was extensively revised in 1992 to fit our changing diet. Now, the Moosewood Collective takes an even more extreme step: recipes in Moosewood Restaurant Low-Fat Favorites are so intentionally healthful that they put the word right on the cover of this chubby book filled with lean recipes (many dishes get the fat down to a modest 16-17% of their total calories). Still, the 280-plus recipes offer the bold, pan-ethnic flavors that have won the Moosewood Collective cookbooks so many fans.

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Japanese Hot Pots: Comforting One-Pot Meals

Japanese Hot Pots

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Lentils: Chori Dal, Adzuki , Adsuki, Aduki, Asuki, Azuki, Small Red Beans - For Soups, Stews, Meals

The Adzuki Bean (Vigna angularis) has been grown in the Far East for centuries. Like the soybean, it most probably originated in China, and was introduced to Japan around 1000 AD. Today in Japan, Adzuki beans are one of the largest crops, with annual consumption of over 120,000 Metric Tons. The Adzuki Bean is not found in the wild. While vining beans are grown across South Asia (China, India, Taiwan and Thailand), bush or erect plant types are grown in both Northern Japan and the upper Midwest.

Dry adzuki beans are small dark red, oval beans approximately 5 mm in diameter. They have a distinctive white ridge along one side. Adzuki beans are popular across Asia, particularly in Japan, and are used to make red sweet bean paste.

The Adzuki Bean, like other edible beans, is used directly as a food. In the Far East, where it is often known as the "Mercedes" of beans, it is pricipaly used, after fermentation, as a confectionery product. In North America and Europe it is valued for its relativly low cooking time (approx. 1 hour) as well as low fat and high protein and natural sugar nutirtional profile.

Basic Cooking Method: Soak 1/2 cup of beans overnight in ample water. Drain and simmer in 2 cups of water for 40 minutes to an hour. Alternatively, pressure cook the soaked beans in 2 cups of water for 5-9 minutes at high pressure. If you don't have time to soak the beans, pressure cook for 15-20 minutes.

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