Chili black beans with jasmine rice

Rinse and drain the rice two to three times, add to a small saucepan with the water over medium-high heat.

When the water bubbles, stir once, then cook on medium-low 15 minutes.

Finely chop the garlic and ginger; dice the red onion; de-seed and thinly slice the pepper; dice the mushrooms; chop the green onion.

Rinse and drain the black beans and set aside.

Heat the chili oil in a saute pan over medium heat.

Saute the onion and pepper 5 to 6 minutes.

Add the garlic and ginger, saute a couple of minutes, then the mushrooms for a couple of minutes.

Stir in the doubanjiang.

Turn off the rice and let it steam a further 10 minutes.

Add the black beans, soy sauce and dark soy sauce to the pan, then the veggie stock.

Mix the potato starch with the water to a slurry, pour it in and stir until the sauce is glossy and thick.

Stir in half the green onions.

Plate the rice with or beside the beans, garnish with the remaining green onions and toasted white sesame seeds.