Azuki bean / mixed mushroom Asian stir fry

Ingredients

• 1 cup dried azuki beans
• 1/2 oz (14 g) dried shiitake mushrooms (or a mixture of Asian mushrooms)
• 2 tablespoons sesame oil
• 3 spring onions, sliced
• 1 green bell pepper, seeded and diced
• 2 fresh green chilies, seeded and diced
• 6 white mushrooms, sliced
• 3 cloves garlic, crushed or minced
• 4 tablespoons tamari (soy) sauce
• 3/4 teaspoons sugar
• 1/4 teaspoon cayenne
• 1/2 teaspoon garam masala
• 1 bunch bok choy sliced thinly
• 1/2 cup coconut cream
• Freshly grated coconut for garnish

Instructions:

• Rinse the beans and soak for 6 hours or overnight in several inches of water. Drain and rinse, and transfer to a medium saucepan. Cover with several inches of fresh water and bring to a boil. Reduce the heat to low, cover, and simmer for 40 to 60 minutes or until the beans are tender. Drain, and then crush some of the beans lightly with the band cover, simmering for about 1 hour or until the beans are soft. Drain the beans, and then crush some of them lightly with the back of a wooden spoon. Set aside.
  
  
• Meanwhile, soak the dried shiitake mushrooms in hot water for 30 minutes. Drain and set aside.
  
  
• Heat the sesame oil over high heat in a large wok or saucepan. When hot, add the green onions and stir-fry rapidly for 30 seconds. Quickly add the mushrooms, both shiitake and white, green pepper, chilies, and garlic, and stir-fry for two minutes or until the mushrooms just start to reduce. Add the beans, turn down the heat to low, and stir to mix. Stir in the tamari sauce, coconut cream, sugar and cayenne, boy choy, and simmer gently for at least 5 minutes or until the liquid has reduced slightly and the mixture has a fairly dry texture.
  
  
• Serve over hot brown rice with plain vegetables or a green salad on the side.
  

Modified from: http://foodandspice.blogspot.ca/2007/06/yunnan-stir-fried-azuki-beans-and-green.html