Chinese Beans

Ingredients

• 3 tbsp chili oil
• 1 red onion
• 1 jalapeno
• 3 cloves garlic
• 1 inch ginger
• 6 shiitake mushrooms (or two king oyster mushrooms, need to try this)
• 3 green onions
• 2 tbsp doubanjiang
• 1 can black beans
• 1 tsp soy sauce
• 1 tsp dark soy sauce
• 1 C vegetable stock
• 1 tbsp cornstarch
• 1/2 tbsp sesame seeds

Dice the onion, mince the ginger and garlic, thinly slice the jalapeno, chop the mushrooms, and finely chop the green onions. Drain and rinse the black beans. Mix the cornstarch with water into a slurry.

Heat the chili oil over medium heat, then add the onion and jalapeno and cook for 5 minutes. Add the garlic and ginger and cook for two minutes. Add the mushrooms and cook for an additional two minutes. Stir in the doubanjiang, then the black beans and both soy sauces, stir, and add the stock. Bring to a boil, add the corn starch, and allow to thicken. Add half the green onions. Serve with rice and garnish with the remaining green onions and sesame seeds.

From Yeung Man Cooking