From craving to table
Instructions
- 1
Rinse the jasmine rice and combine with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand (covered) for 5 minutes, then fluff with a fork.
- 2
While the rice cooks, heat vegetable oil in a large skillet or wok over medium-high heat. Add bell pepper, snap peas, and carrots. Stir-fry for 3-4 minutes until just tender.
- 3
Add garlic, ginger, and green onions to the skillet. Stir-fry for 1 minute until fragrant.
- 4
Stir in the black beans and cook for 2 minutes until heated through.
- 5
In a small bowl, whisk together soy sauce, brown sugar, and rice vinegar. In a separate bowl, stir cornstarch into 3 tablespoons water to make a slurry.
- 6
Pour the soy sauce mixture over the vegetables and beans. Stir to combine. Add the cornstarch slurry and cook for 2-3 minutes, stirring, until the sauce thickens.
- 7
Drizzle in the sesame oil and toss gently to coat.
- 8
To serve, divide cooked rice among four bowls. Top with the teriyaki bean and veggie mixture. Sprinkle with sesame seeds and add sriracha if desired.