The Rice + Beans Recipe I've Been making every week
The Rice + Beans Recipe I've Been making every week! is a easy Cantonese recipe that serves 2. 500 calories per serving. Recipe by Yeung Man Cooking on YouTube.
Prep: 12 min | Cook: 40 min | Total: 1 hr 2 min
Cost: $25.29 total, $12.65 per serving
Ingredients
- 1 cup Jasmine Rice (Rinse 2-3 times to remove excess starch)
- 1 cup Water (For cooking rice)
- 3 cloves Garlic (Minced)
- 1 tablespoon Fresh Ginger (Minced)
- 1 medium Red Onion (Diced)
- 1 piece Jalapeño Pepper (Thinly sliced (similar heat to snow pepper))
- 2 sticks King Oyster Mushrooms (Diced into medium cubes)
- 3 stalks Green Onions (Chopped; divided halves for cooking and garnish)
- 1 can (15 oz) Canned Black Beans (Rinsed and drained)
- 2 tablespoons Chili Oil (Spicy smoky oil (homemade or store‑bought))
- 2 tablespoons Doubanjiang (Sichuan Broad Bean Sauce) (Salty, spicy, umami-rich)
- 1 teaspoon Soy Sauce (Light soy for salty umami)
- 1 teaspoon Dark Soy Sauce (Adds deep caramel color)
- 1 cup Vegetable Stock (Low‑sodium)
- 1 tablespoon Potato Starch (For slurry to thicken sauce)
- 1 teaspoon White Sesame Seeds (Toasted for garnish)
- 1 handful Pickled Lettuce (optional) (Adds crunch and tang; optional garnish)
Instructions
Rinse the Rice
Place the jasmine rice in a fine mesh sieve and rinse under cold water 2‑3 times until the water runs clear.
Time: PT2M
Cook the Rice
Transfer the rinsed rice to a small saucepan, add 1 cup water, bring to a boil over medium‑high heat, stir once, then cover and reduce to medium‑low. Cook for 15 minutes.
Time: PT15M
Temperature: medium low
Steam the Rice
Turn off the heat and let the rice sit, covered, for an additional 10 minutes to finish steaming.
Time: PT10M
Prepare Aromatics
Finely mince 3 garlic cloves and 1 tablespoon ginger. Dice the red onion, thinly slice the jalapeño pepper, dice the king oyster mushrooms, and chop the green onions (reserve half for garnish).
Time: PT8M
Rinse Black Beans
Open the 15‑oz can of black beans, rinse under cold water, and set aside.
Time: PT2M
Sauté Onion and Pepper
Heat 2 tbsp chili oil in a sauté pan over medium heat. Add the diced red onion and sliced jalapeño, sauté for 5‑6 minutes until softened and fragrant.
Time: PT6M
Temperature: medium
Add Garlic and Ginger
Add the minced garlic and ginger to the pan and sauté for about 2 minutes until aromatic.
Time: PT2M
Temperature: medium
Add Mushrooms
Stir in the diced king oyster mushrooms and cook for another 2 minutes, allowing them to absorb the oil and flavors.
Time: PT2M
Temperature: medium
Season with Doubanjiang
Add 2 tbsp doubanjiang to the pan, stirring quickly to coat the vegetables.
Time: PT0M
Combine Beans and Liquids
Add the rinsed black beans, 1 tsp light soy sauce, 1 tsp dark soy sauce, and 1 cup vegetable stock. Bring to a gentle simmer.
Time: PT5M
Temperature: medium
Thicken the Sauce
In a small bowl, mix 1 tbsp potato starch with a couple of tablespoons water to form a slurry. Pour the slurry into the simmering pan, stirring continuously until the sauce becomes glossy and thick, about 5 minutes.
Time: PT5M
Temperature: medium
Finish with Green Onions
Stir in half of the chopped green onions, reserving the rest for garnish.
Time: PT1M
Plate and Garnish
Serve the fluffy jasmine rice on plates, spoon the saucy black beans over the rice, and garnish with the remaining green onions and toasted white sesame seeds. Optional: add pickled lettuce on the side for extra crunch.
Time: PT2M
Nutrition Facts
- Calories
- 500
- Protein
- 12g
- Carbohydrates
- 80g
- Fat
- 12g
- Fiber
- 10g
Dietary info: Vegetarian, Vegan
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Jasmine Rice: Short-grain rice, Basmati rice
- Instead of Garlic: Garlic paste
- Instead of Fresh Ginger: Ground ginger
- Instead of Red Onion: White onion, Shallots
- Instead of Jalapeño Pepper: Serrano pepper
- Instead of King Oyster Mushrooms: Shiitake mushrooms
- Instead of Green Onions: Scallions
- Instead of Canned Black Beans: Canned kidney beans
- Instead of Chili Oil: Regular oil with chili flakes
- Instead of Doubanjiang (Sichuan Broad Bean Sauce): Fermented bean paste
- Instead of Soy Sauce: Tamari
- Instead of Dark Soy Sauce: Regular soy sauce + pinch of sugar
- Instead of Vegetable Stock: Water + bouillon
- Instead of Potato Starch: Cornstarch
- Instead of White Sesame Seeds: Black sesame seeds
Equipment Needed
- Small Saucepan
- Fine Mesh Sieve (optional)
- Cutting Board
- Chef's Knife
- Measuring Cups
- Measuring Spoons
- Sauté Pan
- Wooden Spoon or Spatula
- Small Bowl
- Plate for Serving (optional)
Critical Steps — Do Not Skip
- Rinse jasmine rice thoroughly to remove excess starch.
- Cook rice with proper water ratio and let it steam after cooking.
- Sauté onions and pepper until softened to develop flavor.
- Thicken sauce with potato starch slurry for a glossy texture.
- Garnish with green onions and toasted sesame seeds for freshness and crunch.
Chef Tips from the Video
- Toast the white sesame seeds in a dry pan for 1‑2 minutes until golden for extra aroma.
- For extra heat, add a pinch of crushed red pepper flakes with the chili oil.
- If you prefer a smoother sauce, blend the sautéed mixture before adding the slurry.
Troubleshooting
Rice turns out mushy or sticky.
Rinse the rice thoroughly and use exactly 1 cup water per 1 cup rice; avoid lifting the lid during the 15‑minute cooking period.
Sauce is too thin.
Add a little more potato starch slurry (1 tsp starch mixed with water) and simmer until the desired glossiness is achieved.
Beans are overly salty.
Rinse the beans well and reduce the amount of soy sauce; you can also add a splash of unsalted vegetable stock.
Mushrooms become soggy.
Increase the sauté time slightly to evaporate excess moisture before adding the sauces.
Storage
Refrigerator: Store leftover rice and beans in separate airtight containers for up to 3 days.
Freezer: Freeze rice and beans separately in freezer‑safe bags for up to 2 months; reheat thoroughly before serving.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook jasmine rice ahead of time and reheat with a splash of water.
- Prepare chili oil in bulk and store it in the refrigerator for up to a week.
- Measure out doubanjiang, soy sauces, and stock before cooking to streamline the process.
Frequently Asked Questions
What is the cultural significance and history of Savory Chili Black Beans with Jasmine Rice in Cantonese cuisine?
Rice and beans are staple comfort foods in Cantonese households, often served as a quick, nutritious meal. The addition of chili oil and doubanjiang reflects the growing influence of Sichuan flavors in modern Cantonese cooking, creating a fusion that balances heat with the region's love for subtle aromatics.
What are the traditional regional variations of this dish in Guangdong province?
In Guangdong, the classic version uses plain soy sauce and fermented black bean paste (douchi) without the fiery chili oil. Some coastal towns add dried shrimp for extra umami, while inland families may substitute pork belly for a richer protein.
How is Savory Chili Black Beans with Jasmine Rice traditionally served in Cantonese households?
It is typically plated with a mound of fluffy jasmine rice, the beans spooned over the top, and finished with a sprinkle of chopped green onions and toasted sesame seeds. It is often enjoyed with a side of pickled vegetables or fresh lettuce to cut the richness.
On what occasions is this dish commonly prepared in Cantonese culture?
The dish is popular for everyday family meals and quick weeknight dinners. It also appears at informal gatherings and street‑food stalls where a hearty, affordable plate is needed.
What other Cantonese dishes pair well with Savory Chili Black Beans with Jasmine Rice?
It pairs nicely with light stir‑fried greens such as gai lan with oyster sauce, steamed fish with ginger scallions, or a simple cucumber salad dressed in rice vinegar.
What makes Savory Chili Black Beans with Jasmine Rice special or unique in Cantonese cuisine?
The use of Sichuan doubanjiang and homemade chili oil brings a smoky, spicy depth that is not typical of traditional Cantonese dishes, creating a bold yet balanced flavor profile that still respects the cuisine’s emphasis on freshness.
How has the use of chili oil and doubanjiang evolved in modern Cantonese cooking?
Modern Cantonese chefs increasingly incorporate Sichuan condiments like chili oil and doubanjiang to satisfy contemporary palates that crave heat. This cross‑regional blending has become common in home kitchens and trendy restaurants alike.
What are the most common mistakes to avoid when making Savory Chili Black Beans with Jasmine Rice?
Common errors include over‑cooking the rice, not rinsing the beans to reduce sodium, adding the slurry too quickly which creates lumps, and over‑sautéing garlic until it burns. Following the timing and stirring guidelines prevents these issues.
Why does this recipe use potato starch slurry instead of cornstarch?
Potato starch gives a clearer, shinier glaze and thickens at lower temperatures, preserving the bright color of the sauce. Cornstarch can turn cloudy and may break down if cooked too long.
What does the YouTube channel Yeung Man Cooking specialize in?
The YouTube channel Yeung Man Cooking focuses on easy, home‑cooked Asian recipes, especially Cantonese and broader Chinese dishes. Yeung Man emphasizes simple techniques, affordable ingredients, and clear step‑by‑step video tutorials for everyday cooks.
Last updated: August 24, 2026
