The NEW Rice + Beans I've been making on repeat!

FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE: https://www.yeungmancooking.com LEARN HOW TO MAKE A QUICK AND EASY RICE AND BEANS RECIPE TONIGHT! LAY HO MA (how's it going in Cantonese)! This rice dish is a weekly menu favourite! Join me in this episode and learn how to cook a delicious rice and beans recipe today! INGREDIENTS: 35g bean curd sticks 150g fresh shiitakes 160g long beans 6 spears baby corn 2 + 1 tbsp avocado oil 1/2 onion 2 pieces garlic small piece ginger 3 sticks green onions 1 1/2 cups short grain rice 1 1/2 cups water 2 tbsp soy sauce 2 tsp dark soy sauce splash of toasted sesame oil 1 tsp black vinegar 1 tsp maple syrup 1 tbsp chili oil (https://youtu.be/IkBWsfsEVkM) white sesame seeds for garnish DIRECTIONS: 1. Fill a kettle with some water and bring to a boil. Preheat the oven to 400F 2. Pour the boiling water onto the bean curd sticks and allow it to soak for 15-20mins. Remove the end bits from the fresh shiitakes and slice down. Remove the end bits of the long beans and chop into bite sized pieces. Chop the baby corn spears into bite sized pieces. In a large mixing bowl, toss the veggies with 2 tbsp of avocado oil 3. Transfer the veggies onto a baking tray lined with parchment paper. Spread them out and bake in the oven for 20mins. In the meantime, finely chop the onion, garlic, and ginger. Chop the green onions while separating the white part from the green. Rinse and drain the short grain rice 4. Heat up a sauté pan to medium heat. Add 1 tbsp avocado oil followed by the onions and garlic. Sauté for 2-3mins, then add in the ginger and the white parts of the green onions. Sauté for 2-3mins. 5. Add in the rice and stir. Add the water and turn the heat to medium high. When the water begins to bubble, give the pan a good stir and turn the heat to medium low (ensure the rice is submerged in the liquid). Cover and cook for 15mins 6. Drain the bean curd sticks and roughly chop into bite sized pieces. Make the sauce by combining the soy sauce, dark soy sauce, toasted sesame oil, black vinegar, maple syrup, and chili oil 7. After 15mins, turn the heat off on the rice and allow it to cook further for another 10mins. When the veggies are done roasting, remove from the oven 8. Into the rice, add the chopped bean curd, roasted veggies, the green parts of the green onions, and the sauce. Give the rice a good mix. Plate the rice and serve with white sesame seeds sprinkled on top If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode! Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you. STAY IN THE LOOP ON SOCIAL MEDIA! Instagram: @yeungmancooking Facebook: fb.me/yeungmancooking.com FIND YOUR COOKBOOKS, EBOOKS, RAMEN BOWLS, & SUSHI MASTERCLASS HERE: https://www.yeungmancooking.com You are watching: https://youtu.be/ZineTOmRuSA ID: IEPOPQPIFAPELYGN ID: SPGYLT5SKUVW6UWF