Add the jasmine rice to a small saucepan. Rinse and drain with water 2-3 times to get rid of the excess starch. Add 1 cup of water to the rice, then heat up on medium high. When the water begins to bubble, give the rice a stir, turn the heat down to medium low. Cover and cook for 15min

Finely chop the garlic and ginger. Dice the red onion. Deseed the fresno pepper and thinly slice. Dice the king oyster mushrooms into medium-sized cubes. Finely chop the green onions. Rinse and drain the black beans and set aside

Heat up a sauté pan to medium heat. Add the chili oil followed by the red onions and pepper. Sauté for 5-6min. Add the garlic and ginger. Sauté for a couple of mins. Add the diced mushrooms and sauté for a couple of mins. Add the doubanjiang and give the pan a stir

After 15min, turn the heat to the rice off and let it steam further for 10min

Add the black beans to the sauté pan along with the soy sauce and dark soy sauce. Give the pan a stir and add the vegetable stock

Make a slurry by combining the potato starch with a couple tbsp of water. Then, pour the slurry into the pan while stirring. Add in half of the chopped green onions and stir

Plate the rice and beans together or separately - it's completely up to you! Garnish with the remaining chopped green onions and some white sesame seeds