Yeung Man Cooking | A quick Bento like Recipe you can really TAKE AWAY @YEUNGMANCOOKING | Uploaded February 2022 | Updated October 2024, 52 minutes ago.
ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE THIS EASY BENTO LIKE LUNCH RECIPE TO GO!
LAY HO LAY HO! When life gets busy, making food at home doesn't have to feel like a chore. Join me in this episode and learn how to make a delicious saucey chickpea and rice bento takeaway recipe today!
Ingredients:
1 cup jasmine rice
4 cups water
6 dried shiitake mushrooms
2 pieces garlic
small piece ginger
1 small red onion
60g broccolini
400ml canned chickpeas
1 tbsp doubanjang
1/2 tbsp soy sauce
splash of toasted sesame oil
1 tbsp maple syrup
2 tbsp avocado oil
1/2 tbsp potato starch
1/2 tsp black sesame seeds
Directions:
1. Place the jasmine rice into a small saucepan. Rinse and drain 2-3 times to remove the excess starch
2. Add 1 cup water to the rice and heat up on medium high heat. When the water begins to bubble, give it a good stir. Then, cover a cook on medium low for 15min
3. Bring 3 cups of water to boil in a kettle. Pour the hot water into a bowl with the dried shiitake mushrooms. Rehydrate them for about 10-12min
4. Finely chop the garlic and ginger. Quarter the red onion and chop the broccolini into bite sized pieces
5. Turn the heat off and let the rice steam further for another 10min
6. Carefully remove the stalks from the rehydrated shiitake mushrooms and slice the caps
7. Rinse and drain the canned chickpeas
8. Make the sauce by combining the doubanjang, soy sauce, tosated sesame oil, and maple syrup
9. Heat up a sauté pan to medium heat. Add the avocado oil followed by the broccolini. Sauté for 3-4min. Then, set aside
10. Add the red onions and sauté for 2-3min. Add the shiitake mushrooms, garlic, and ginger. Sauté for 1-2min. Add the chickpeas and sauté for another 2-3min. Add the sauce into pan
11. Combine the potato starch with 1 cup of the mushroom water. Then, pour into the pan while stirring
12. Add the broccolini. Stir and cook for about 2min. Stir in some more mushroom water if the sauce becomes too thick
13. Plate the rice and saucey stir fry. Garnish with some black sesame seeds
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!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
youtu.be/RpsrsbFdh-A
ORDER YOUR COOKBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
yeungmancooking.com
LEARN HOW TO MAKE THIS EASY BENTO LIKE LUNCH RECIPE TO GO!
LAY HO LAY HO! When life gets busy, making food at home doesn't have to feel like a chore. Join me in this episode and learn how to make a delicious saucey chickpea and rice bento takeaway recipe today!
Ingredients:
1 cup jasmine rice
4 cups water
6 dried shiitake mushrooms
2 pieces garlic
small piece ginger
1 small red onion
60g broccolini
400ml canned chickpeas
1 tbsp doubanjang
1/2 tbsp soy sauce
splash of toasted sesame oil
1 tbsp maple syrup
2 tbsp avocado oil
1/2 tbsp potato starch
1/2 tsp black sesame seeds
Directions:
1. Place the jasmine rice into a small saucepan. Rinse and drain 2-3 times to remove the excess starch
2. Add 1 cup water to the rice and heat up on medium high heat. When the water begins to bubble, give it a good stir. Then, cover a cook on medium low for 15min
3. Bring 3 cups of water to boil in a kettle. Pour the hot water into a bowl with the dried shiitake mushrooms. Rehydrate them for about 10-12min
4. Finely chop the garlic and ginger. Quarter the red onion and chop the broccolini into bite sized pieces
5. Turn the heat off and let the rice steam further for another 10min
6. Carefully remove the stalks from the rehydrated shiitake mushrooms and slice the caps
7. Rinse and drain the canned chickpeas
8. Make the sauce by combining the doubanjang, soy sauce, tosated sesame oil, and maple syrup
9. Heat up a sauté pan to medium heat. Add the avocado oil followed by the broccolini. Sauté for 3-4min. Then, set aside
10. Add the red onions and sauté for 2-3min. Add the shiitake mushrooms, garlic, and ginger. Sauté for 1-2min. Add the chickpeas and sauté for another 2-3min. Add the sauce into pan
11. Combine the potato starch with 1 cup of the mushroom water. Then, pour into the pan while stirring
12. Add the broccolini. Stir and cook for about 2min. Stir in some more mushroom water if the sauce becomes too thick
13. Plate the rice and saucey stir fry. Garnish with some black sesame seeds
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!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
youtu.be/RpsrsbFdh-A
