.::Mung Beans with Pork::..

8 Servings

INGREDIENTS:

2 cups dry mung beans, preferable hulled 2 tablespoons peanut oil
1 yellow onion, peeled and sliced 2 cloves garlic, peeled and thinly sliced
4-1/2 cups chicken stock or use canned 1 very thin slice of fresh ginger
salt and white pepper to taste

1 pound Chinese-style roasted side pork, thinly sliced and cut into 1-inch squares or 1
pound cooked pork roast, cut into small cubes

Soak the beans overnight. If they have not been hulled, make sure the soaking water
covers the beans amply. Rub them together with your hands so that most of the hulls
float away. They will rise to the top of the water and can be easily removed. Rinse the
beans, drain, and set aside.

Heat a 6-quart stove-top covered casserole and add the peanut oil. Saute the yellow
onion and garlic for a moment and add the drained beans, along with the chicken stock
and ginger. Bring to a boil and then turn to a simmer. Cook for 15 minutes, covered, and
then remove the ginger slice. Continue to cook, covered, until the beans are tender and
the soup is thick, about 15 more minutes. Add the salt and white pepper to taste, along
with the cooked pork. (If you can get Chinese roasted side potk, the dish will be far
superior to the plain roast-pork version. In either case you will enjoy it.) Cook the dish
until the pork is heated through