A quick Bento like Recipe you can really TAKE AWAY

By Yeung Man Cooking · 45 min

Ingredients

Instructions

1. Put the jasmine rice in a small saucepan and rinse and drain it 2 to 3 times to remove excess starch.
2. Add 1 cup water, bring to a bubble over medium-high heat, stir, then cover and cook on medium-low for 15 minutes.
3. Boil 3 cups of water, pour it over the dried shiitake, and let them soak for 10 to 12 minutes.
4. Finely chop the garlic and ginger, quarter the red onion and cut the broccolini into bite-sized pieces.
5. Turn off the heat and let the rice steam for another 10 minutes.
6. Remove and discard the stems from the shiitake and slice the caps.
7. Rinse and drain the canned chickpeas.
8. Mix the doubanjang, soy sauce, sesame oil and maple syrup to make the sauce.
9. Heat a sauté pan over medium heat, add the avocado oil and broccolini, and sauté for 3 to 4 minutes, then set aside.
10. Add the red onion and sauté for 2 to 3 minutes, then add the shiitake, garlic and ginger and sauté for 1 to 2 minutes. Add the chickpeas and sauté for 2 to 3 minutes more, then pour in the sauce.
11. Mix the potato starch with 1 cup of the mushroom soaking water, then pour into the pan while stirring.
12. Return the broccolini, stir and cook for about 2 minutes, adding more mushroom water if the sauce is too thick.
13. Serve the rice with the stir-fry and sprinkle with black sesame seeds.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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