Adzuki Bean and Bok Choy Salad

Recipe compliments of Lisa Ramirez, Assistant Farm Manager 2012 season.

1 Cup dried Adzuki* beans
3 TBS olive oil
1 TBS minced fresh ginger
1 head Bok Choy, chopped
1 large clove garlic, minced
1 TBS soy sauce
2 TBS sesame oil
1/4 Cup scallions
1-1/2 TBS rice vinegar
salt and pepper to taste
2 TBS chopped cilantro leaves

* Adzuki beans are a small burgundy colored, Japanese bean.  Used in Japanese cooking mainly to make sweet bean deserts but are versatile in many dishes.  Sometimes the name is rendered aduki or azuki.  Can be used as a replacement for lentils.

Place beans in a saucepan, add water 2 inches above bean line.  Bring to a boil and then simmer 1 hour (can be made ahead of time).  Drain beans and place in a bowl large enough for beans and bok choy mixture.  Fold in 1 tablespoon olive oil.

Heat remaining olive oil in a heavy skillet.  Add ginger, garlic and scallions and stir fry 3 to 5 minutes.  Add bok choy and stir fry until tender crisp but still bright green. Stir in soy sauce and sesame oil.  Let sit briefly and then add contents to bowl of beans. 

Add vinegar, salt and pepper to taste, and cilantro leaves. 

Serve warm or at room temperature.