Chinese Black Bean Sauté

🥘 Ingredients

• Basmati Rice
  1 c
• Chinese 5 Spice
  2 tsp
• Veggie Stock Concentrate
  2 unit
• black beans
  2 can
• black pepper
• button mushrooms
  1 lb
• celery
  2 stalk
• garlic
  4 clove
• ginger
  2 thumb
• olive oil
  2 tbsp
• salt
• scallions
  4 unit
• soy sauce
  1 tbsp
• water
  1 c
• water chestnuts
  1 lb
• white wine vinegar
  4 tbsp

🍳 Cookware

• small pot
• medium pot
• large pan

1. 1

   In a small pot , bring 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.

   water: 1 c, salt, Basmati Rice: 1 c
2. 

   2

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

   black beans: 2 can, garlic: 4 clove, ginger: 2 thumb, scallions: 4 unit, celery: 2 stalk, button mushrooms: 1 lb, water chestnuts: 1 lb
3. 

   3

   tart the black bean sauce: heat olive oil in a medium pot over medium heat. Add the garlic, ginger, and Chinese 5 Spice . Cook ⏱️ 1 minutes , stirring frequently. Add the reserved black bean liquid and half the black beans. Add soy sauce , white wine vinegar , Veggie Stock Concentrate , and 1 cup water to the pot. Bring to a boil then reduce to a simmer ⏱️ 15-20 minutes , stirring occasionally.

   olive oil: 2 tbsp, Chinese 5 Spice: 2 tsp, soy sauce: 1 tbsp, white wine vinegar: 4 tbsp, Veggie Stock Concentrate: 2 unit
4. 

   4

   Heat 2 teaspoons oil in a large pan over medium-high heat. Add the mushrooms and scallion whites and cook, tossing, ⏱️ 5-6 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 .

   black pepper
5. 

   5

   Add the remaining black beans and black bean sauce to the pan. Stir to combine and heat through. Season with salt and pepper (to taste).
6. 6

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