As part of my mission to start eating healthier and doing the things that I enjoy more, I decided to make an old favorite of mine; Asian Style Stew with Sticky Rice and Beans.
I've always enjoyed cooking and experimenting with recipes, but have drifted away from home cooking over the last few years. This stew is so easy to make and a great recipe to kick start that passion for cooking.
The addition of radishes makes it really crunchy and the chili gives it a warming kick that is spot on in the winter time. You can add different veg to it as long as you don't substitute the spring onions or radishes as they are integral to the texture and flavors.
This recipe is vegan, but for the carnivores out there it can easily be meat-ified by adding pork or beef at the beginning of the process. Simply sear the meat in the sesame oil before adding all the veg and follow the method for a meaty version.
Ingredients:
2 cloves of garlic
4cm piece of ginger
2 fresh chilies
1 bunch of spring onions
2 large carrots
250g mooli or radishes
One tablespoon of sesame oil
2 tablespoons Chinese chili bean paste, (find it in Asian supermarkets) or substitute with sweet chili sauce
2 tablesppons of dark soy sauce
1 litre veg stock
1 x 400g tin of aduki beans
250g jasmine rice
1 sweet potato, peeled and cut into batons
1 tablespoon cornflour
Method:
Get your prep done first. Peel and finely chop the garlic and ginger. Slice the chilies and remove the seeds if you like it mild, or leave them in for strong a spicy kick. Trim the spring onions, finely slice the top green halves and put aside, then chop the whites into 2cm chunks. Peel the carrots and mooli or radishes, and chop to a similar size.
Pour 1 tablespoon of sesame oil into the pan and then add the garlic, ginger, chili, the white spring onions, carrots and mooli/radishes.
Cook for 5 minutes, stirring regularly, then stir in the chili bean paste (or sweet chili sauce) with the soy sauce, cooking for 30 seconds until caramelized. Chop and add the sweet potato, then pour in the stock and simmer for 10 minutes.
Drain the beans, put them into a pan with the rice and a pinch of sea salt, and cover by 1cm with cold water. Place on a high heat, bring to the boil, then simmer until the water level meets the rice. Cover and leave on the lowest heat for 12 minutes, or until cooked through, stirring occasionally.
Taste the stew and season. Mix the cornflour with 2 tablespoons of cold water until combined, then stir into the stew. Simmer on a low heat for 5 to 8 minutes while the stew thickens up.
Serve the stew scattered with the sliced green spring onions, with the sticky rice and beans on the side.
Serve and enjoy 😋
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That recipe sounds awesome, @raj808. Thank you for sharing it! And I’m glad you are taking good care of yourself.
Hi Jayna.
Yes, it is a tasty bowl of spicy goodness 😂
Yeah, I've been thinking about how to try and improve my energy etc by what I eat a lot recently. First step is to cut out all processed foods, which is hard on a budget but it can be done.
Yum, I love it!
Ha ha, nice one.
It is a tasty bowl of spicy goodness 😂 My tongue went numb yesterday because I left the seeds in the chilies... I think i'd go with one whole chopped and one with the seeds and pith removed next time 🔥🔥🔥
I would double it up again! Raaaar! I am chilli daft. I make an awesome chilli paste every month which is the devil incarnate. Ah, sweet chilli joy!
Ha ha, well it's cool to go nuts with the chili. I reckon you'd probably like it with double all the aromatic ingredients; so double up on ginger, garlic, chili and add extra fresh spring onions at the end. The thing I love about this stew is the way all those ingredients merge into a seriously moorish flavour.
Also, if you're gonna give the recipe a go, it's important not to substitute the aduki beans cause they have this kind of nutty flavour that adds to the whole thing 🙂
I do like the aduki so if I get the chance to make it I will double up on the aromatics and stick to everything else!
I thought Asian food use to be raw even when I was young so I grew the mentality that the food isn't so cool. It looks like you love it big time? This on the contrary looks tasty
Hi Jose.
It is a tasty bowl of spicy goodness 😂
Yeah, I do really like Asian food and especially Thai and south east Asian cuisine. This is just like a basic stew with Asian flavors. The chili, ginger and spring onions combine with the soy to give that fragrant Asian style.
Ha ha, my tongue went numb yesterday when I ate it because I left the seeds in the chilies... I think i'd go with one whole chopped and one with the seeds and pith removed next time 🔥🔥🔥
Yum :)
It's a tasty spicy stew 🔥🔥 I've been eating it for dinner the last 2 evenings and my stomach is telling me to give it a break with all the chili 😂
This looks unbelievably yummy. I love asian soups with veggies. I have a great round mandoline slicer and with them I cut all the veggies in a few seconds. Thank you for sharing this.
Glad to hear this is your type of food luna 🙂 I hoped that sharing this might give some peeps a new recipe to try.
That round mandoline slicer sounds interesting, I shall give it a look. I have a food processor with an attachment that does a similar function. Makes chopping veg super fast.
Thanks for checking out my post 🙂
My idea of comfort food, and I make stuff akin to this quite often.
That's a very interesting method to make the rice, to simmer uncovered until the water reduces to the level of the rice, then cover and time it. And regular jasmine rice is all you need to use? I'm definitely trying that.
Hi @owasco It is a tasty bowl of spicy goodness 🔥🔥
Yes, that method makes a good sticky style rice as all the water gets absorbed into the rice and makes it oozy and sticky, especially if you let it rest for 15 mins or more before serving.
Jasmine rice does the trick, but you could use risotto rice also. Normal basmati wouldn't give the right sticky consistency I think.
I am looking to eat more healthy and do things that I love too. I don't cook much but when I decide to I make good food. This looks interesting enough but I have never ventured into other people's recipes other than normal (baking recipes). Looks delicious...
I am a sucker for soupso one day I might try it :DHi @tezmel
I'm glad to hear the recipe inspired you and you might give it a try, it really is a tasty bowl of spicy goodness 🔥🔥
It's quite a balanced meal with the beans giving protein and the rice and veg proportioned quite well for the right ratios of protien/carb/fiber... plus all the chili and ginger sure gives your digestive system a good work out 😂
I am not a fan of that chilli workout but once in a few days it's a necessary thing, lol. I love beans and veg so I am in :)
Seriously looks delicious!!!! I love sesame oil and shallots... been a bit obsessed with sesame oil lately! I didnt know you were talented in kitchen as WELL!!! 😍😍😍
Hi riverflows
Yeah, this stew really is a tasty bowl of spicy goodness 🔥🔥
I get where you're coming from with this one. I only really use sesame oil in Asian dishes... but I do use it in every Asian dish I make #sesameoiladdictionisreal 😂
Its yuuuummm on cabbage with some fried shallots... my other addiction!!! Did you know black sesame oil, rubbed on the feet at night, can settle you for sleep? Its a bit more pricey but I love it. Haha the addiction is indeed real!
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That looks delicious!
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Mmmm - loving the look of that!! We had a korean kimchi soup for dinner last night and somehow your dish reminds me of that in many ways.
So much incredible Asian food. You're making me hungry again at almost midnight. LOL.
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Ha ha, the midnight hunger is always annoying cause you know if you give in it will be indigestion in the morning lol
I love kimchi but can't have it due to my gut condition. I really miss that spicy, funky cabbage concoction ;-)
Thanks for promoting vegan/vegetarian. Upvoted for that.
Wow 12 tags lol - neat.
One reason I can't dollow throught with this is because some if these ingredients are not available here.
Overall this looks delicious and gracious
Thanks for sharing this in the @vegansofsteemit Discord so I didn't miss this tasty dish! We are heading into cooler weather now, so this would totally hit the spot. I always take out the seeds of my peppers since they seem to be hit or miss how hot they are! I've made a few things this year with the Aji Limo peppers from our garden that were borderline inedible because they were so spicy, haha. 🔥🔥
That's cool that you might try making this stew plantstoplanks, and I'm the same on the chilli to be honest, the seeds always come out in my dishes 😉🔥
Sounds good with fresh garden chilies. I grew then a few years back and they ended up really hot and firey 🙂
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