---
title: Chinese Black Bean Sauté
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/chinese-black-bean-saute-55c22fa5fd2cb9074a8b4567
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Easy
allergens:
  - Soy
  - Wheat
tags:
  - Gluten Free
  - Vegan
rating: 0.0
rating_count: 0
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/chinese-black-bean-saut.avif"
---

In a #pot{}, bring 1 cup water and a large pinch of salt to a boil. Once boiling, add the @basmati rice{1%cup}, cover, and simmer until tender ~{15%minutes}. Keep covered until the rest of the meal is ready.

Drain the @black beans{15%oz}, reserving the liquid. Mince the @garlic{2%cloves} and @ginger{1%tsp}. Thinly slice the @scallions{2%pieces}, keeping the whites and greens separate. Thinly slice the @celery{2%stalks}. Quarter the @button mushrooms{8%oz}. Drain the @water chestnuts{1%unit}.

Start the black bean sauce: heat 1 tsp of @olive oil{1%tbsp} in a medium #pot{} over medium heat. Add the garlic, ginger, and @chinese 5 spice{1%tsp}. Cook, stirring frequently, ~{1%minutes}. Add the reserved black bean liquid and half the black beans. Stir in the @soy sauce{2%tbsp}, @white wine vinegar{1%tsp}, @veggie stock concentrate{1%unit}, and 1 cup water. Bring to a boil, then reduce heat and simmer, stirring occasionally, until slightly thickened ~{15%minutes}.

Heat the remaining olive oil in a #large pan{} over medium-high heat. Add the mushrooms and scallion whites. Cook, tossing, until golden brown ~{5%minutes}. Add the celery and water chestnuts. Continue cooking, tossing, until celery is slightly softened ~{2%minutes}. Season with salt and pepper.

Add the remaining black beans and black bean sauce to the pan. Stir to combine and heat through ~{2%minutes}. Season with salt and pepper to taste.

Fluff the rice with a fork. Divide rice between plates and top with the black bean mixture. Garnish with reserved scallion greens. Serve immediately.