Place the jasmine rice into a small saucepan. Rinse and drain 2-3 times to remove the excess starch
Add 1 cup water to the rice and heat up on medium high heat. When the water begins to bubble, give it a good stir. Then, cover a cook on medium low for 15min.
Turn of the heat and let the rice steam for 10 minutes.

Bring 2 cups of water to boil in a kettle. Pour the hot water into a bowl with the dried shiitake mushrooms. Rehydrate them for about 10-12min.

Finely chop the garlic and ginger. Quarter the red onion and chop the broccolini into bite sized pieces.
Carefully remove the stalks from the rehydrated shiitake mushrooms and slice the caps.
Rinse and drain the canned chickpeas.

Make the sauce by combining the doubanjang, soy sauce, tosated sesame oil, and maple syrup/honey. Add enough syrup/honey to ensure that it is sweet.

In pan add the avocado oil followed by the broccolini. Sauté for 3-4min. Then, set aside

Add the red onions into same pan and sauté for 2-3min. Add the shiitake mushrooms, garlic, and ginger. Sauté for 1-2min. Add the chickpeas and sauté for another 2-3min. Add the sauce into pan.

Combine the potato starch with 1 cup of the mushroom water. Then, pour into the pan while stirring

Add the broccolini. Stir and cook for about 2min. Stir in some more mushroom water if the sauce becomes too thick

Serve with rice.