Pork with Mung Beans and Sesame/ 配綠豆和芝麻 豬肉

The Mung Bean Is a Superbean
Goog Protein Source          

The Mung Bean is a super bean. It appears in many Chinese dishes.  High in protein and low in calories and cost, it is a key ingredient in many dishes like this one.

Pork with Mung Beans and Sesame/ 配綠豆和芝麻 豬肉     

Chinese

Ingredients:

½ pound Pork Loin, rimmed of fat and cut into slivers
¼ cup Shoa Xing Chinese wine (or Dry Sherry)
2 teaspoons Soy Sauce
2 teaspoons Cornstarch
3 to 4 teaspoons Peanut Oil or other Vegetable Oil
1 finger of fresh Ginger Root, about 2 inches long, peeled and minced — about 2 tablespoons
2 tablespoons Chicken Stock
½ bunch Leeks, whir part only, peeled and minced, about 3 cups
4 cups Bean Sprouts

For the Sauce:

2 tablespoons Sesame Paste
2 tablespoons Peanut Oil or other Vegetable Oil
1 teaspoon Sesame Oil
2 tablespoons Soy Sauce
3 tablespoons Chicken Stock
½ teaspoon Salt
Chili OIL or Hot  Pepper Sauce to taste
1 package Mung Bean Noodles, 2 ounces, cut in 2-inch lenths, glanced for 2 minutes
Slivered Green Onions for garnish

Method:

Green Onions may be substituted for the Leeks, in which case they need less than half the cooking time.

First marinate the Prk slivers in the Chinese Wine and Soy Sauce for half an hour.

Stir in the Cornstarch for the last 10 minutes.

Heat a wok over big fire,and when it is hot, put in 2 tablespoons of Oil.  When the Oil is hot, stir-fry the Pork over high fire until the Meat turns white.  About 2 or 3 minutes  Remove the Meat.  Reserve.

Next add the remaining 1 to 2 tablespoons of Oil  and heat.  Add the Ginger and stir-fry over medium fire a minute or two.

Next add the Stock and Leeks or Onions.  Cook, covered, over medium fire 3 or 5 minutes.  Remove the cover, add the Bean Sprouts and stir-fry over high fire 2 minutes, until the sprouts are tender but still crisp.  Remove the Vegetables from the pan.

Add the Mung Bean Sauce ingredients to the wok and cook over low fire a couple lot minutes to blend the flavors.  Then stir in the Bean Sprouts and reserved Polrk and Vegetables. Stir-fry to heat and coat with the sauce.

Dish out on a serving platter and garnish with the slivered Green Onions. This makes about four servings.

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Menu cover from HHotel Cathay, Hong Kong

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