Saucy black beans with jasmine rice

Add one cup of jasmine rice to a small saucepan, rinse and drain two to three times to remove excess starch.

Add one cup of water and heat on medium-high; when it starts to bubble stir, cover and cook on medium-low 15 minutes.

Finely chop the garlic and the ginger.

Dice the red onion; de-seed the pepper and slice it thinly.

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

Rinse and drain the black beans and set aside.

In a saute pan over medium heat add the chili oil.

Saute the onions and pepper five to six minutes, then the garlic and ginger for a couple of minutes, then the diced mushrooms for a couple of minutes.

Add the doubanjiang.

Turn the heat off under the rice after 15 minutes and let it steam a further 10 minutes.

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

Add one cup of veggie stock, then pour in a slurry of potato starch and water and stir to gloss the sauce.

Stir in half the green onions, saving the rest for garnish.

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