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LEARN HOW TO MAKE A SAVOURY ASIAN STYLE RICE AND BEANS RECIPE TODAY!
LAY HO MA (How's it going in Cantonese)! This savoury recipe is Heaven over a bowl of freshly steamed fluffy white rice. Join me in this episode and learn how to make an Asian style rice and beans recipe today!
Ingredients:
1 cup jasmine rice
1 cup water
3 pieces garlic
small piece ginger
1 red onion
1 fresno pepper
2 large king oyster mushrooms
3 sticks green onion
400ml canned black beans
3 tbsp chili oil ( • Most addictive Red Chi... )
2 tbsp doubanjiang
1 tsp soy sauce
1 tsp dark soy sauce
1 cup vegetable stock
1 tbsp potato starch + 2 tbsp water
1/2 tbsp white sesame seeds
Directions:
1. Add the jasmine rice to a small saucepan. Rinse and drain with water 2-3 times to get rid of the excess starch. Add 1 cup of water to the rice, then heat up on medium high. When the water begins to bubble, give the rice a stir, turn the heat down to medium low. Cover and cook for 15min
2. Finely chop the garlic and ginger. Dice the red onion. Deseed the fresno pepper and thinly slice. Dice the king oyster mushrooms into medium sized cubes. Finely chop the green onions. Rinse and drain the black beans and set aside
3. Heat up a sauté pan to medium heat. Add the chili oil followed by the red onions and pepper. Sauté for 5-6min. Add the garlic and ginger. Sauté for a couple of mins. Add the diced mushrooms and sauté for a couple of mins. Add the doubanjiang and give the pan a stir
4. After 15min, turn the heat to the rice off and let it steam further for 10min
5. Add the black beans to the sauté pan along with the soy sauce and dark soy sauce. Give the pan a stir and add the vegetable stock
6. Make a slurry by combining the potato starch with a couple tbsp of water. Then, pour the slurry into the pan while stirring. Add in half of the chopped green onions and stir
7. Plate the rice and beans together or separately - it's completely up to you! Garnish with the remaining chopped green onions and some white sesame seeds
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and KZfaq chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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