Red Rice And Beans

• Chinese Sausage
• 1 pound bulk ground pork
• 2 tablespoons minced garlic
• 2 tablespoons minced fresh ginger
• 1 tablespoon sesame oil
• 2 tablespoons brown sugar
• 2 tablespoons Shaoxing rice wine - or dry sherry
• 1 teaspoon salt
• 1 tablespoon soy sauce
• 1 1/2 tablespoons Siracha Chili Sauce
• 2 tablespoons Canola or Peanut oil
• Red Rice and Beans
• 2 cups Adzuki beans, soaked overnight
• 1 cup Bhutanese Red Rice
• 3 cups chicken stock
• 1 teaspoon Five Spice Powder
• 1 teaspoon salt
• 1 tablespoon finely minced garlic
• 1 tablespoon finely minced or grated ginger
• 3-4 small, red Thai bird chiles, seeds removed, finely chopped
• 1 bunch scallions, white and green parts, cut on the diagonal, 1/4 inch pieces
• 2 tablespoons canola or peanut oil
• 1 tablespoon sesame oil
• 2 tablespoons kecap manis (sweet Indonesian Soy Sauce) You can substitute Hoisin Sauce
• 1/3 cup Shaoxing rice wine or dry sherry
• 1 can of diced water chestnuts
• Kecap Manis and Siracha sauce to taste

1. Mix together all the ingredients except the pork and canola oil.
2. Add the pork and mix well.
3. Cover and refrigerate for 6 hours or overnight.
4. Heat 2 TBL canola or peanut oil in a large pan on the stove and fry the pork mixture into crumbles until no longer pink and most of the liquid has evaporated.
5. Pour the cooked pork mixture into colander to drain fat, and let cool.
6. Use the seasoned sausage in any dish. Keeps for a week.
7. In a medium saucepan, place the adzuki beans with the chicken stock, salt, and five spice powder. Bring to a boil and simmer gently for 20 minutes.
8. After 20 minutes, add the rice and continue to cook another 20 minutes until the liquid is absorbed and rice is cooked.
9. Once the rice and beans are cooked, heat the oil in a large wok or skillet until shimmering hot.
10. Quickly stir fry the ginger, scallions (reserve a few TBL to scatter on top later), chiles, and garlic for 2 minutes.
11. Add the sesame oil, Kecap Manis, and mix well, stir fry for another minute.
12. Add the Shaoxing wine and reduce for one more minute until most of the wine has evaporated.
13. Reduce heat, and add the water chestnuts, cook for one minute
14. Mix in the rice and beans and Chinese sausage mixture. Stir well and heat through.
15. Mound the red rice and beans into a large bowl, scatter remaining scallions on top and season to taste with soy sauce and siracha sauce or sambal olek. Serve a fried egg on top if you like!

chinese sausage, ground pork, garlic, fresh ginger, sesame oil, brown sugar, rice wine, salt, soy sauce, chili sauce, peanut oil, red rice, adzuki beans, bhutanese red rice, chicken stock, spice powder, salt, garlic, ginger, bird chiles, scallions, peanut oil, sesame oil, manis, rice wine, water chestnuts, manis

Taken from food52.com/recipes/10592-red-rice-and-beans (may not work)