Print

Fusion Chili

An Asian-inspired chili using three kinds of soybeans and a medley of Oriental mushrooms.
Servings 8
Prep Time

Ingredients

  • 1 ounce dried Oriental mushrooms
  • 28 ounce 33% less sodium chicken broth
  • 1/4 cup dry sherry
  • 2 tsp oyster sauce
  • 3 tbsp soy sauce divided
  • 2 tsp Sriracha sauce
  • 2 tbsp canola oil
  • 1 lbs ground pork
  • 1 cup finely chopped onion
  • 1 tbsp Minced Garlic
  • 1 1/2 tsp Kosher Salt divided
  • 1/4 tsp White Pepper
  • 1/4 tsp crushed red pepper flakes
  • 15 ounce black soybeans, rinsed and drained
  • 15 ounce soybeans, rinsed and drained
  • 1 cup sweet soybeans, thawed
  • 1 cup diced red bell pepper
  • 2 tbsp cornstarch
  • 1 tbsp rice wine vinegar
  • cooked rice or cooked Chinese egg noodles
  • finely sliced green onions

Instructions

  1. 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.
  2. 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