Green Apples Steamed with Sweet Red Bean Paste

The Chinese have instinctively always known what recent studies have confirmed—an apple a day really does keep the doctor away, sustaining and protecting the body from head to toe, inside and out. China produces approximately one-third of all the apples on the planet—typically eaten out of hand as snacks, on special occasions they are plated and dressed up as desserts. Feel free to experiment with your favorite fillings.

MAKES 4 SERVINGS

6 tablespoons prepared sweet red bean (adzuki) paste or Sweet Red Bean Paste

2 tablespoons finely chopped crystallized ginger

4 large Granny Smith apples (7 to 8 ounces each), unpeeled

In a small bowl, combine the red bean paste and ginger; set aside. Slice off the tops of the apples about a quarter of the way from the top. Using a melon baller, scoop out the core of the apple to remove all of the seeds and create a cavity for the bean paste mixture. Fill the cored apples with equal amounts (about 21⁄2 tablespoons) of the bean paste mixture. Replace the apple tops to cover; secure each with a toothpick.Place the apples in a steaming basket set over about 2 inches of water; bring to a boil over medium-high heat. Reduce the heat to medium, cover, and steam about 15 minutes, or until forktender but not mushy. Carefully remove from steaming basket and transfer to individual serving plates or bowls. Remove toothpicks and serve warm or at room temperature. Alternatively, refrigerate completely cooled apples up to 2 days and serve chilled, or return to room temperature.

{PER SERVING} Calories 168 • Protein 3g • Total Fat 0g • Sat Fat 0g • Cholesterol 0mg • Carbohydrate 36g • Dietary Fiber 4g • Sodium 9mg

hancheng

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