In a small pot, bring 1 cup water and a large pinch of salt to a boil. Once boiling, add the rice, cover, and simmer for 15 minutes, until tender. Keep covered until the rest of the meal is ready.

Drain the black beans, reserving the liquid. Mince or grate the garlic. Peel then mince or grate the ginger. Thinly slice the scallions, keeping the whites and green separate. Thinly slice the celery. Quarter the button mushrooms. Drain the water chestnuts.

tart the black bean sauce: heat 1 teaspoon oil in a medium pot over medium heat. Add the garlic, ginger, and Chinese five-spice. Cook for 1 minute, stirring frequently. Add the reserved black bean liquid and half the black beans. Add the soy sauce, white wine vinegar, vegetable stock concentrate, and 1 cup water to the pot. Bring to a boil then reduce to a simmer for 15-20 minutes, stirring occasionally.

Heat 2 teaspoons oil in a large pan over medium-high heat. Add the mushrooms and scallion whites and cook, tossing, for 5-6 minutes until golden brown. Add the celery and the water chestnuts to the pan. Cook, tossing, for an additional 2 minutes until the celery is slightly softened. Season with salt and pepper.

Add the remaining black beans and black bean sauce to the pan. Stir to combine and heat through. Season with salt and pepper (to taste).

Fluff the rice with a fork. Plate the rice and top with the black bean mixture. Garnish with the reserved scallion greens. Enjoy!