The NEW Rice + Beans I've been making on repeat!

By Yeung Man Cooking · 60 min

Ingredients

Instructions

1. Boil some water in a kettle and preheat the oven to 400°F (200°C).
2. Pour the boiling water over the bean curd sticks and let them soak for 15 to 20 minutes. Trim the ends of the shiitakes and slice them. Trim the long beans and cut into bite-sized pieces. Cut the baby corn into bite-sized pieces. Toss all the vegetables with 2 tablespoons of avocado oil in a large bowl.
3. Spread the vegetables on a parchment-lined baking tray and roast for 20 minutes. Meanwhile, finely chop the onion, garlic and ginger, separate the white and green parts of the green onions and chop them. Rinse and drain the short grain rice.
4. Heat a sauté pan over medium heat and add 1 tablespoon of avocado oil, then the onion and garlic. Sauté for 2 to 3 minutes, then add the ginger and the white parts of the green onions and sauté for another 2 to 3 minutes.
5. Add the rice and stir, then add the water and raise the heat to medium-high. When the water starts to bubble, stir well and reduce to medium-low, keeping the rice submerged. Cover and cook for 15 minutes.
6. Drain the bean curd sticks and roughly chop them into bite-sized pieces. Mix the soy sauce, dark soy sauce, sesame oil, black vinegar, maple syrup and chili oil to make the sauce.
7. After 15 minutes, turn off the heat under the rice and let it sit covered for another 10 minutes. Take the vegetables out of the oven when they are done roasting.
8. Add the bean curd, roasted vegetables, green parts of the green onions and the sauce to the rice and mix well. Serve topped with white sesame seeds.

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

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