Step-by-Step Instructions

1. 1.Prepare Rice

   Add 1 cup of jasmine rice to a small saucepan. Rinse and drain the rice 2 to 3 times to get rid of the excess starch.

2. 2.Cook Rice

   Add 1 cup of water to the rinsed rice. Place the saucepan on medium-high heat. When the water starts to bubble, give the rice a stir. Cover the saucepan and cook on medium-low heat for 15 minutes.

3. 3.Prepare Aromatics

   Finely chop 3 cloves of garlic. Finely chop a small piece of ginger. Dice 1 red onion. Deseed and thinly slice 1 fresh chili pepper (this particular pepper has a similar spice level to a jalapeño). Dice 2 king oyster mushrooms into medium-sized cubes (shiitake mushrooms can also be used). Chop 3 sticks of green onion, setting aside half for garnish.

4. 4.Prepare Black Beans

   Open 1 (400ml) can of black beans. Rinse and drain the beans using a sieve, then set aside.

5. 5.Sauté Onions and Peppers

   Place a sauté pan on medium heat. Add 2 tablespoons of spicy smoky chili oil. Add the diced red onion and sliced chili pepper to the pan. Sauté for 5 to 6 minutes until softened.

6. 6.Add Garlic and Ginger

   Add the finely chopped garlic and ginger to the pan. Sauté for a couple of minutes until fragrant.

7. 7.Add Mushrooms

   Add the diced mushrooms to the pan. Sauté for a couple of minutes. The mushrooms will absorb a lot of the delicious flavor.

8. 8.Add Doubanjiang

   Add 2 tablespoons of Doubanjiang (Sichuan style broad bean sauce) to the pan and stir to combine.

9. 9.Finish Rice

   After 15 minutes of cooking, turn off the heat for the rice and let it steam further for another 10 minutes.

10. 10.Add Black Beans and Seasoning

    Add the rinsed and drained black beans to the pan. Add 1 teaspoon of soy sauce for salty umami and 1 teaspoon of dark soy sauce for a beautiful caramel color. Stir well to combine.

11. 11.Add Veggie Stock

    Pour 1 cup of veggie stock into the pan and bring the mixture to a simmer.

12. 12.Prepare Slurry

    In a small cup, combine 1 tablespoon of potato starch with 2 tablespoons of water. Stir until the starch is fully dissolved and smooth.

13. 13.Thicken Sauce

    Pour the prepared slurry into the simmering black bean mixture in the pan. Stir continuously until the sauce thickens and achieves a rich glossiness.

14. 14.Add Green Onions

    Add half of the chopped green onions to the pan and give the mixture a stir. Save the other half for garnish.

15. 15.Serve

    Plate the cooked jasmine rice into serving bowls. Spoon the saucy chili black bean mixture over the rice. Garnish with the remaining chopped green onions and some toasted white sesame seeds.

16. 16.Optional Side

    Optionally, serve with pickled lettuce for an extraordinary crunch and a bright, sweet, salty, and tangy flavor that pairs amazingly well with the dish.