The Rice + Beans Recipe I've Been making every week!
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Published 2024-02-11
www.yeungmancooking.com/
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 Chili Oil Recipe t... )
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 YouTube 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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All Comments (21)
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LAY HO LAY HO ✌🏻 I hope you’re keeping well and cooking well! If you’re new to the channel here, welcome! I’m glad you’re here. Be sure to pick up your free ebook that has 5 super easy plantbased recipes to get you started with cooking today - link in the description box. Happy cooking 🥳
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I recently lost my wife and I've pulled away from everyone but I found your channel again, I was subscribed a few years ago. I really enjoy watching your calmness and your quiet soul. Thank you for getting me back to cooking......Bob
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I very recently became vegan, and this channel has been an oasis of recipes. Thank you!
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Anyone else see an upload from this channel and think, "now I can enjoy this episode with absolute...confidence" lol or is it just me? 🙂
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Its everything. His mannerisms, straight to the point, looks clean, fit, video is very calming and well edited. Thank you for this fantastic, healthy channel
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So I find your videos not only educational for learning new dishes, but also very therapeutic for stress!! Thanks 😎
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Had this last night for dinner with some guests that came over and it was honestly one of the tastiest things I've ever made. Everyone loved it. Fantastic meal.
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Made this tonight. Had a nice piece of halibut with it. It’s a keeper! Thank you, Yeung Man!
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Another amazing recipe. I love how you always give us ingredient options in case we don’t have what you are using! Thanks for sharing.
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I just love your puns at the beginning. I always start listening to the recipe laughing. It’s so much fun, and it’s such a happy spot every week.
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TIL how to de-seed a pepper! Mind blown. 😆This looks amazing, Wil!
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Not your ordinary rice and beans recipe…it’s an elevated and delightful feast for both the tongue and the eyes. ❤
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Hi, have been watching your video for quite some time, i like how you cook Chinese/ asian ingredients in western style. I’d like to bring one ingredient into your attention, that is black wood ear( 黑木耳/雲耳）, it is the most common iron- rich food you can find, 100 g of dried wood ear has over 90 mg of iron. I think many vegans, especially women has trouble consuming enough iron in their diet. Eating wood ear can absolutely help ppl with that! I hope you can help ppl to get to know this food( pretty sure most westerners has never heard of it) once again, great video, always give me new ideas of cooking. Thank you! Kong hei fat choi!
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I don't understand why its so mesmerizing watching Wil chop vegetables
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Love beans. Thank you. Your voice is so soothing calming. Lovely meditative cooking experience rather than hyped out. Healing in this stressed out world. Thank you
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Thanks so much for mentioning # of servings in this post. I’ve often struggled to figure that out. And theses recipes are so delish, it’s easy to eat a few extra servings! Thanks once more!
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I never thought of rubbing the pepper to get rid of the seeds! Thank yoU!
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I always appreciate your straightforward approach and the calm vibe.
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My goodness Wil, how could that dish not be, over the top, flavorful!!! I took notes, will give this beautiful, eye popping dish!!! As always a big fat thank u!!!💞💞🙃💞💞
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I have been eating black beans and rice lately but this is next level.
