Chinese Black Bean Sauté

🥘 Ingredients

• basmati rice
  1 c
• black beans
  15 oz
• black pepper
  1 tsp
• button mushrooms
  8 oz
• celery
  2 units
• chinese 5 spice
  1 tsp
• garlic
  2 cloves
• ginger
  1 piece
• olive oil
  2 tbsp
• salt
  1 tsp
• scallions
  4 units
• soy sauce
  2 tbsp
• veggie stock concentrate
  1 unit
• water
  2 c
• water chestnuts
  8 oz
• white wine vinegar
  1 tbsp

🍳 Cookware

• medium pot
• medium pot
• large pan

1. 1

   basmati rice black beans button mushrooms celery chinese 5 spice garlic ginger olive oil scallions soy sauce veggie stock concentrate water chestnuts white wine vinegar salt black pepper water

   basmati rice: 1 c, black beans: 15 oz, button mushrooms: 8 oz, celery: 2 units, chinese 5 spice: 1 tsp, garlic: 2 cloves, ginger: 1 piece, olive oil: 2 tbsp, scallions: 4 units, soy sauce: 2 tbsp, veggie stock concentrate: 1 unit, water chestnuts: 8 oz, white wine vinegar: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp, water: 2 c
2. 

   2

   In a medium pot , bring 1 cup water and a large pinch of salt to a boil. Once boiling, add basmati rice, cover, and simmer ⏱️ 15 minutes until tender. Keep covered until the rest of the meal is ready.
3. 

   3

   Drain the black beans, reserving the liquid. Mince or grate the garlic. Peel then mince or grate the ginger. Thinly slice the scallions, keeping the whites and green separate. Thinly slice the celery. Quarter the button mushrooms. Drain the water chestnuts.
4. 

   4

   Start the black bean sauce: heat 1 tsp olive oil in a medium pot over medium heat. Add the garlic, ginger, and chinese 5 spice. Cook ⏱️ 1 minute , stirring frequently. Add the reserved black bean liquid and half the black beans. Add the soy sauce, white wine vinegar, veggie stock concentrate, and 1 cup water to the pot. Bring to a boil then reduce to a simmer ⏱️ 15 minutes , stirring occasionally.
5. 

   5

   Heat 2 tsp olive oil in a large pan over medium-high heat. Add the mushrooms and scallion whites and cook, tossing, ⏱️ 5 minutes until golden brown. Add the celery and the water chestnuts to the pan. Cook, tossing, for an additional ⏱️ 2 minutes until the celery is slightly softened. Season with salt and black pepper.
6. 6

   Add the remaining black beans and black bean sauce to the pan. Stir to combine and heat through. Season with salt and black pepper to taste.
7. 7

   Fluff the rice with a fork. Plate the rice and top with the black bean mixture. Garnish with the reserved scallion greens. Enjoy!