Ingredients
F
For the Beans:
c
1 tbsp chili oil
s
2 shallots, minced
g
3 cloves garlic, minced
s
1 small ginger piece, minced
M
Mixed mushrooms
d
1 tbsp dark miso paste
s
3 tbsp soy sauce
d
1 tbsp dark soy sauce
g
1 tbsp gochujang
m
2 tbsp maple syrup
b
2 cans butter beans, drained (800g total)
v
½ cup veggie broth (120ml)
c
1 tbsp cornstarch
c
1 tbsp cold water
F
For Serving:
C
Cooked rice
G
Green onions, chopped
F
Fried onions
C
Chili crisp
T
Tenderstem broccoli or leafy greens
Directions
1
Heat a pan over medium heat and sauté the mushrooms with dark soy sauce for 3 minutes until slightly softened.
2
Add chili oil, shallots, and garlic, cooking for 2–3 minutes until translucent and fragrant.
c
1 tbsp chili oil
s
2 shallots, minced
g
3 cloves garlic, minced
3
Stir in miso paste, soy sauce, dark soy sauce, gochujang, and maple syrup. Cook for 4–5 minutes, stirring constantly.
d
1 tbsp dark miso paste
s
3 tbsp soy sauce
d
1 tbsp dark soy sauce
g
1 tbsp gochujang
m
2 tbsp maple syrup
4
Add butterbeans, veggie broth, and the cornstarch slurry. Stir well, reduce heat to low, and let simmer for 8 minutes until thickened.
b
2 cans butter beans, drained (800g total)
v
½ cup veggie broth (120ml)
c
1 tbsp cornstarch
c
1 tbsp cold water
5
For Serving:
1
Serve over cooked rice and garnish with green onions, fried onions, and a drizzle of chili crisp.
C
Cooked rice
G
Green onions, chopped
F
Fried onions
C
Chili crisp
