Rice with long beans, shiitake and bean curd
Yeung Man Cooking · ♥ 6.3K likes · 77.6K views · 8 min video
Read about rice in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- dried bean curd sticks
Boil a kettle of water, pour it over the dried bean curd sticks and soak 15 to 20 minutes.
- 150 g fresh shiitake mushrooms
- 160 g long beans
Remove the stalk ends from the shiitake and slice them. Trim and chop the long beans and the baby corn into bite-size pieces.
- 6 spears baby corn
- 2 tbsp avocado oil
Toss the vegetables with about two tablespoons of avocado oil, spread on a parchment-lined baking tray and bake about 20 minutes.
- ½ whole onion
- 2 pieces garlic
- ginger
- 3 sticks green onions
Finely chop the onion, garlic and ginger. Chop the green onions, keeping the whites and greens separate.
- 1½ cups short grain rice
Rinse and drain the rice two to three times until the excess starch is gone.
- 1 tbsp avocado oil
Heat about a tablespoon of avocado oil in a saute pan over medium heat, saute the onion and garlic three to four minutes, then add the ginger and the green onion whites and saute two to three minutes more to sweat off the aromatics.
- 1½ cups water
Stir in the rice, add 1.5 cups of water and raise to medium-high. When it bubbles, drop to medium-low, stir so the rice does not stick and make sure it is submerged.
Cover and cook 15 minutes, then turn off the heat and steam a further 10 minutes.
Chopping the bean curd and mixing the sauce
- 2 tbsp soy sauce
- 2 tsp dark soy sauce
- toasted sesame oil
- 1 tsp Chinese black vinegar
- 1 tsp maple syrup
- 1 tbsp smoky spicy chili oil
Mix the soy sauce, dark soy sauce, toasted sesame oil, black vinegar, maple syrup and chili oil into a sauce.
- white sesame seeds
Add the chopped bean curd, the roasted vegetables and the remaining green onions to the rice, pour over the sauce and fold through.