Chinese Black Bean Sauté
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Chinese Black Bean Sauté

Chinese Black Bean Sauté

with Water Chestnuts, Mushrooms, and Five-Spice

Chinese five-spice is a pungent mix of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel. Anise-forward and slightly sweet, it perfumes the dish with a unique aroma. Black bean sauce is a staple of Chinese cooking; our version utilizes black beans rather than fermented soy beans to bring a variety of textures to the dish.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time


serving amount

1 thumb


2 tablespoon

White Wine Vinegar

1 teaspoon

Chinese 5 Spice

½ cup

Basmati Rice

2 clove


8 ounce

Button Mushrooms

2 unit


1 can

Black Beans

1.5 teaspoon

Soy Sauce

(Contains Soy, Wheat)

8 ounce

Water Chestnuts

1 unit

Veggie Stock Concentrate

1 stalk


Not included in your delivery

1 tablespoon

Olive Oil


Nutrition Values

/ per serving
Calories534 kcal
Energy (kJ)2234 kJ
Fat9 g
Saturated Fat0 g
Carbohydrate82 g
Sugar0 g
Dietary Fiber23 g
Protein25 g
Sodium927 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan



In a small pot, bring 1 cup water and a large pinch of salt to a boil. Once boiling, add the rice, cover, and simmer for 15 minutes, until tender. Keep covered until the rest of the meal is ready.

Prep the ingredients

Drain the black beans, reserving the liquid. Mince or grate the garlic. Peel then mince or grate the ginger. Thinly slice the scallions, keeping the whites and green separate. Thinly slice the celery. Quarter the button mushrooms. Drain the water chestnuts.

Cook the black bean sauce

tart the black bean sauce: heat 1 teaspoon oil in a medium pot over medium heat. Add the garlic, ginger, and Chinese five-spice. Cook for 1 minute, stirring frequently. Add the reserved black bean liquid and half the black beans. Add the soy sauce, white wine vinegar, vegetable stock concentrate, and 1 cup water to the pot. Bring to a boil then reduce to a simmer for 15-20 minutes, stirring occasionally.

Cook the veggies

Heat 2 teaspoons oil in a large pan over medium-high heat. Add the mushrooms and scallion whites and cook, tossing, for 5-6 minutes until golden brown. Add the celery and the water chestnuts to the pan. Cook, tossing, for an additional 2 minutes until the celery is slightly softened. Season with salt and pepper.

Finish the dish

Add the remaining black beans and black bean sauce to the pan. Stir to combine and heat through. Season with salt and pepper (to taste).


Fluff the rice with a fork. Plate the rice and top with the black bean mixture. Garnish with the reserved scallion greens. Enjoy!