Chinese Black Bean Sauté

🥘 Ingredients

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

🍳 Cookware

• pot
• pot
• large pan

1. 1

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

   basmati rice: 1 c
2. 

   2

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

   black beans: 15 oz, garlic: 2 cloves, ginger: 1 tsp, scallions: 2 pieces, celery: 2 stalks, button mushrooms: 8 oz, water chestnuts: 1 unit
3. 

   3

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

   olive oil: 1 tbsp, chinese 5 spice: 1 tsp, soy sauce: 2 tbsp, white wine vinegar: 1 tsp, veggie stock concentrate: 1 unit
4. 

   4

   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.
5. 

   5

   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.
6. 6

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