Saucy shiitake, chickpea and broccolini stir fry over jasmine rice, packed to go
Yeung Man Cooking · ♥ 5.5K likes · 130.9K views · 10 min video
Read about chickpeas in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ tsp black sesame seeds
- 1 cup jasmine rice
- 1 cup water
Rinse and drain the jasmine rice in a small saucepan two to three times to remove excess starch. Add the water and heat on medium-high.
When the water bubbles, stir, cover and cook on medium-low 15 minutes.
- 3 cup water
- 6 whole dried shiitake mushrooms
Boil about 3 cups of water and rehydrate the dried shiitake mushrooms in it 10 to 12 minutes.
- 2 pieces garlic
- ginger
- 1 whole red onion
- 60 g broccolini
Finely chop the garlic and ginger, quarter the red onion and cut the broccolini into bite-size pieces.
Turn off the heat under the rice and let it steam 10 minutes more.
- 1 can chickpeas
Carefully remove the tough stalks from the rehydrated mushrooms and slice them. Rinse and drain the chickpeas.
- 1 tbsp doubanjiang
- ½ tbsp soy sauce
Sauce: mix the doubanjiang, soy sauce, toasted sesame oil and maple syrup; set aside.
Mixing the doubanjiang sauce
- toasted sesame oil
- 1 tbsp maple syrup
- 2 tbsp avocado oil
Heat the saute pan on medium with the avocado oil; saute the broccolini 3 to 4 minutes, letting it sear for colour. Set aside.
Saute the red onion 2 to 3 minutes, the mushrooms 1 to 2 minutes, then the chickpeas 2 to 3 minutes; add the sauce.
- ½ tbsp potato starch
Mix the potato starch with 1 cup of the mushroom water, add the slurry and stir.
- 1 cup mushroom water
Return the broccolini and cook 2 to 3 minutes, thinning with more mushroom water if too thick.
Pack the rice and the stir fry into to-go containers and sprinkle with black sesame seeds.
Packing the containers