Put the barley and 3 cups water in a medium saucepan or pot. Bring it to a boil over high heat.

Lower the heat to medium-low so the water bubbles gently. Cook the barley uncovered for 25 to 30 minutes, stirring once or twice, until the grains are tender and most of the water is absorbed.

While the barley cooks, drain and rinse the butter beans. Put 1/2 cup of the beans in a small bowl and set the rest aside.

Add the soy sauce, 2 tablespoons of the chili crisp, and 1/4 cup water to the small bowl with the 1/2 cup beans. Mash the beans with a fork until the mixture looks chunky and lightly thickened.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. When the oil is hot, add the mushrooms.

Cook the mushrooms for 5 to 7 minutes, stirring only a few times, until they release their moisture and the edges turn brown.

Add the remaining 1 tablespoon oil, the bok choy stems, and the white parts of the scallions to the skillet. Cook for 2 minutes, stirring often, until the stems start to soften.

Add the bok choy leaves and the garlic. Cook for 1 to 2 minutes, stirring, until the leaves wilt and the garlic smells fragrant.

Add the remaining butter beans to the skillet. Pour in the mashed bean and soy mixture.

Stir and cook for 2 to 3 minutes, until the beans are hot and the sauce lightly coats the vegetables. If the skillet looks dry, add 1 to 2 tablespoons water.

When the barley is done, drain off any extra water if needed. Return the barley to the pot and let it sit off the heat for 1 minute.

Fluff the barley with a spoon or fork. Divide it among 4 shallow bowls.