Mung Bean Hot Pot

I got turned on to mung beans after reading Heidi Swanson's book, Super Natural Every Day, and I've been trying to find ways to incorporate their light, earthy flavor. I'm also trying to detox after the boozy brunch I had a couple of days ago with friends, and this both appeases my guilt makes me happy to eat.

Is hot pot the correct term for this recipe?  I don't know--this meal involves part boiling, part quick stir-fry, so I'm not sure what fancy-schmancy label you want to give it.  Whatever you want to call it, this dish copies some Asian flavors, some Californian ingredients, and it's gooooood...

Mung Bean Hot Pot

Serves 4

You could use any type of small, quick-cooking beans (split peas, lentils) and substitute whatever vegetables you like, but I particularly enjoy this overload of green vegetables and the refreshing, light yet earthy taste of the mung beans.

½ cup mung beans
2 cups water
1 tablespoons miso paste
1 tablespoon freshly ground ginger
1 cup dried shitake mushrooms, roughly chopped
1 large russet potato, peeled and chopped into large bite-size pieces
1 cup chopped broccoli
1 tablespoon peanut oil
½ cup red onion, thinly sliced
1 large garlic clove, thinly sliced
1 cup button mushrooms, trimmed and quartered
2 cups shredded cabbage
1-2 tablespoons soy sauce
2 tablespoons lemon juice
Salt and freshly ground black pepper to taste
3 cups cooked brown rice for serving

Bring the 2 cups of water to boil in a large pot; stir in the miso paste, ginger, and mung beans.  Cover and lower heat to a simmer; cook 20 minutes, or until beans are al dente.  Add the potatoes, and dried shitakes and cook another 15 minutes, until potatoes are firm but tender.  Finally, stir in the broccoli and cook another 5 minutes, or until broccoli is bright green and crisp-tender.

Meanwhile, in a frying pan or wok, heat the oil over medium-high heat. Add the red onion and mushrooms and cook, stirring frequently, until onions become soft, about 10 minutes.  Add the cabbage and garlic, lower heat to medium-low, and continue to saute until cabbage wilts, about 5 minutes.  Season with soy sauce and add to mung bean mixture.  Stir in lemon juice and season with salt and pepper to taste, and serve with brown rice and hot sauce on the side.