Easy Asian Style Stew with Sticky Rice and Beans

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.

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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

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Method:

1. 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.

2. Pour 1 tablespoon of sesame oil into the pan and then add the garlic, ginger, chili, the white spring onions, carrots and mooli/radishes.

3. 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.

4. 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.

5. 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.

6. Serve the stew scattered with the sliced green spring onions, with the sticky rice and beans on the side.

Serve and enjoy 😋

All pictures used are my own. If you have enjoyed this post, please check out my homepage @raj808 for similar content. Thank you.