Prep 15 mins
Cook 5 mins
This is a versatile, spicy dish that could be served either hot or cold, as the main course for lunch or as a side for dinner. The spiciness can be easily adjusted by adding more/less chili-garlic paste.
- 1 1⁄2 cups pearl barley, cooked
- 4 large green onions, white and green parts thinly sliced
- 1 cup carrot, coarsley grated
- 1 tablespoon red chili paste (such as Sambal Oelek)
- 1 tablespoon sugar (or vegan sweetener)
- 2 tablespoons soy sauce
- 1⁄2 teaspoon Chinese five spice powder
- 2 tablespoons water or 2 tablespoons broth
- 1 dash sesame oil (optional)
- 1 tablespoon olive oil
- 1 cup shiitake mushroom, sliced
- 1⁄2 cup red bell pepper, diced
- 2 cups black beans (or one can, rinsed)
- fresh cilantro, chopped (optional)
- peanuts, crushed (optional)
- Mix barley, onions and carrots in a large bowl, set aside.
- Mix sambal, sugar, soy sauce, 5 spice powder, water/broth and sesame oil (if using) in small bowl, set aside.
- Heat oil in large pan over medium heat. Add mushrooms and red bell pepper. Cook 4-5 minutes until tender.
- Add black beans and sambal mixture to pan. Cook until most liquid evaporates.
- Add black bean mixture to barley mixture. Stir well to blend. Top with cilantro and/or peanuts if using.