Fuzhu & Pinto Bean Stew

This is very different from traditional fuzhu stews and soups and is just a personal concoction for the high potassium, low sodium diet I follow on most days. I prep this before I head to the gym, then eat it throughout the day. It has around 2,000 calories and 120g protein.

• 175g fuzhu / bean curd sticks)
• 100g pinto beans, dried
• 100g brown rice
• 100g kai lan, chopped
• 1/2 carrot, diced
• 1/2 onion, diced
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp smoked paprika
• 1 tsp lemon pepper
• 1/2 tsp hot chili powder
• 1/2 tsp turmeric
• 1/4 tsp poultry seasoning
• 6 cups water
• 1 Tbsp avocado oil
• 1 Tbsp toasted sesame oil
• 1 Tbsp coconut aminos
• 1/4 tsp salt

Soak the fuzhu for at least an hour in water. Drain and cut into bite-size strips. Saute the carrot, onion, cumin and mustard seeds in the avocado oil until the onions are transparent. Add the spice powders and stir well for a few seconds. Add the water, then all the remaining ingredients. Stir and cook in an instant pot on high pressure for 1 hour.