The Rice + Beans Recipe I've Been making every week!

By Yeung Man Cooking · 40 min

Ingredients

Instructions

1. Rinse the jasmine rice 2-3 times, draining each time, to remove excess starch. Add 1 cup of water, bring to a bubble over medium-high heat, stir, then reduce to medium-low, cover and cook for 15 minutes.
2. Finely chop the garlic and ginger, dice the red onion, deseed and thinly slice the fresno pepper, dice the king oyster mushrooms into medium cubes, finely chop the green onions, and rinse and drain the black beans.
3. Heat a sauté pan over medium heat. Add the chili oil, then the red onion and pepper, and sauté for 5-6 minutes. Add the garlic and ginger and sauté for a couple of minutes. Add the mushrooms and sauté for a couple of minutes. Stir in the doubanjiang.
4. After the 15 minutes, turn off the heat under the rice and let it steam for a further 10 minutes.
5. Add the black beans to the pan with the soy sauce and dark soy sauce, stir, then add the vegetable stock.
6. Mix the potato starch with a couple of tablespoons of water to make a slurry. Pour it into the pan while stirring, then add half the chopped green onions and stir.
7. Serve the rice and beans together or separately, garnished with the remaining green onions and the white sesame seeds.

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

More recipes with

GarlicOnionGingerScallionRiceMushroomRed onionBlack bean