An Asian-inspired chili using three kinds of soybeans and a medley of Oriental mushrooms.
- Rehydrate mushrooms according to package directions. Discard liquid. Coarsely chop mushrooms; set aside. In small bowl, combine chicken broth, sherry, oyster sauce, 1 tablespoon soy sauce and Sririacha; set aside. In Dutch oven, heat oil over mnedium heat, add pork, onion, garlic, 1 teaspoon kosher salt, white pepper and crushed red pepper flakes. Saute, breaking pork up into pieces, 3-5 minutes. Stir in rehydrated mushrooms, soybeans, sweet soybeans, red pepper, 1/2 teaspoon salt and broth mixture. Bring to a boil, reduce heat; simmer 15 minutes. Combine remaining 2 tablespoons soy sauce with cornstarch. Stir cornstarch mixture into chili; bring to a boil, stirring until thickened. Add rice wine vinegar.
- To Serve: In individual bowls, ladle chili over cooked rice or cooked Chinese egg noodles and sprinkle with green onions.
Beverage Recommendation: Singha Thai Beer