Chili black beans with rice

Add the jasmine rice to a small saucepan and rinse and drain it 2 to 3 times to remove excess starch.

Add 1 cup water over medium high heat; when it starts to bubble stir the rice, cover and cook on medium low for 15 minutes.

Finely chop the garlic and ginger, dice the red onion, de-seed and thinly slice the snow pepper.

Dice the king oyster mushrooms into medium cubes and chop the green onions.

Rinse and drain the canned black beans and set aside.

Heat a saute pan with 2 tablespoons chili oil, add the onion and pepper and saute 5 to 6 minutes.

Add the garlic and ginger and saute a couple of minutes.

Add the diced mushrooms and saute a couple of minutes, then add the doubanjiang.

After 15 minutes turn the heat off under the rice and let it steam a further 10 minutes.

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

Add the veggie stock, then stir in a slurry of potato starch and a couple tablespoons of water to gloss the sauce.

Stir in half the green onions, plate the rice and the beans, and garnish with the remaining green onions and toasted white sesame seeds.