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Pepper Recipe

Pepper Recipe recipe image
This unique International-style sauce offers a delightful balance of earthy and fresh flavors. The base of cooked red azuki beans provides a creamy, mild sweetness that pairs perfectly with the crunch of fresh bean sprouts and diced bell peppers. A touch of ground white pepper adds a subtle, clean heat that elevates the dish without overpowering the delicate vegetable notes. This sauce is incredibly versatile, making it an excellent accompaniment for grilled tofu, steamed rice, or as a condiment for vegan dumplings. It&# 226;ÂÂs a quick, healthy, and colorful addition to any meal, ready in under an hour. The combination of texturesâÂÂsoft beans, crisp sprouts, and tender peppersâÂÂcreates a satisfying mouthfeel that complements a wide range of main courses.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 30.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
This unique International-style sauce offers a delightful balance of earthy and fresh flavors. The base of cooked red azuki beans provides a creamy, mild sweetness that pairs perfectly with the crunch of fresh bean sprouts and diced bell peppers. A touch of ground white pepper adds a subtle, clean heat that elevates the dish without overpowering the delicate vegetable notes. This sauce is incredibly versatile, making it an excellent accompaniment for grilled tofu, steamed rice, or as a condiment for vegan dumplings. It&# 226;ÂÂs a quick, healthy, and colorful addition to any meal, ready in under an hour. The combination of texturesâÂÂsoft beans, crisp sprouts, and tender peppersâÂÂcreates a satisfying mouthfeel that complements a wide range of main courses.
Ingredients
  • 2 Tablespoons cooked red azuki
  • / 2 cup (50 g) fresh bean sprouts
  • / 4 teaspoon salt
  • 1/4 teaspoon Ground white pepper
  • / 2 cup (40 g) diced bell pepper or
Directions
  1. 1
    Dice the bell peppers into small, uniform pieces for even cooking and consistent texture.
  2. 2
    Rinse the fresh bean sprouts thoroughly under cold water and drain well to remove excess moisture.
  3. 3
    In a small saucepan, combine the cooked red azuki beans, diced bell peppers, and bean sprouts.
  4. 4
    Heat the mixture over medium-low heat for 5-7 minutes, stirring occasionally to warm through without mushing the beans.
  5. 5
    Remove from heat and stir in the salt and ground white pepper to taste.
  6. 6
    Let the sauce cool slightly before serving to allow the flavors to meld together.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 30.0kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 97500.1mg4063%
Total Carbohydrate 7.7g3%
Dietary Fiber 0.1g1%
Sugars 7.5g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a creamier texture, you can lightly mash half of the azuki beans before mixing with the vegetables.

If bean sprouts are unavailable, thinly sliced cabbage or broccoli stems can be used as a substitute, as hinted in the original text.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain the crunch of the vegetables.

This sauce pairs exceptionally well with steamed rice, noodles, or as a topping for grilled tofu and tempeh.

Keywords: azuki, bean, bell, cooked, cup, diced, fresh, ground, international, pepper, recipe, red, salt, sauce, sprouts, vegan, white, bean-sprouts, quick, healthy
Read it online: https://www.chefs-mate.com/recipe/pepper-recipe-43/