Skip to main content

Szechuan Rice and Beans

I had seconds.


I saw this video on Yeung Man Cooking for rice and black beans, Chinese style, and I was intrigued because I've never had such a thing. I had most of the ingredients, or at least suitable substitutions for the ingredients, with the exception of the doubanjiang. Now I have a jar of that, so more Szechuan-style recipes may be in my future.

My changes to the original recipe: I used jalapenos instead of the fresno pepper, I used regular soy sauce instead of the dark soy sauce, and I used avocado oil plus a but of chili crisp instead of chili oil. I may get some chili oil in the future, because I imagine that that would give it a different flavor. I added a splash of chinese cooking wine because I felt like it needed a tiny bit of sweetness and acidity, which I think was a good move. I also doubled the recipe, more or less.


The Recipe:
4 cloves garlic, minced
1 inch ginger, chopped
1 large onion, chopped
2 jalapeno peppers or fresno peppers, seeds removed and minced
3 Japanese eggplant, chopped
4 oyster mushrooms, cubed
6 green onions, chopped
1 cup dried black beans, soaked and cooked (or 2 cans, drained and rinsed)
4 tb chili oil (or avocado oil plus chili crisp)
4 tb doubanjiang
4 tsp soy sauce
1 tb chinese cooking wine
2 c vegetable stock
2 tb corn starch + 3 tb water, mixed into a slurry
jasmine rice, for serving
toasted sesame seeds, for serving
  • Heat the chili oil (or the oil and chilies) over medium heat
  • Add the onions and pepper, and saute for 5-6 minutes
  • Add the garlic, ginger, eggplant, and mushrooms. Saute for another 10 minutes.
  • Add doubanjiang and stir
  • Add black beans, soy sauce, and cooking wine, and stir
  • Add vegetable stock and corn starch+water slurry. Cook, stirring, until thickened.
  • Mix in half of the green onions
  • Serve with rice, with extra green onions and sesame seeds on top

The Verdict:
Overall grade: A
Overall reason: Healthy and delicious, and uses largely pantry ingredients
Time to prepare: 30 minutes, plus cooking the beans
Husband quote: "I heard you like beans so we put beans in your beans so you can eat beans while you eat beans."


 

Labels:

Comments

Post a Comment

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.
2 comments
Read more

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my  new jar of curry powder  was fried rice. Years ago, Miles got fried rice at  Korea House  and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...
Post a Comment
Read more

Samosa Burritos

Imagine a pile of plain yogurt and some Indian pickle for dipping I saw a Pinterest recipe for samosa-filled quesadillas, which led me to  this recipe  from Nadia's Healthy Kitchen for baked samosas using tortillas, which led me to just use the giant tortillas I had in the fridge and make them into full-sized burritos. They were a hit! I largely followed the recipe from Nadia's Healthy Kitchen, but I added some potato, omitted the chana masala powder and just added a bunch of cumin instead, added bell pepper and fresh chilies, didn't bother with the "sealing paste," and basted them in a little bit of melted butter (omit for vegan version). Everyone except the 5-year-old liked them! The Recipe (adapted from  Nadia's Healthy Kitchen ) 2 cans (30 oz total) cooked garbanzo beans, rinsed (I eyeballed the equivalent from dry beans) 1 small onion, chopped 4 garlic cloves, minced 1 thai chili, minced 1 bell pepper, chopped 1 potato, baked until soft (or microwaved for...
Post a Comment
Read more