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| What You Need: |
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2 cups dry mung beans, preferably hulled
1 yellow onion, peeled and sliced
2 cloves garlic, peeled and thinly sliced
4¼ 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
2 tablespoons peanut oil
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| How To Cook: |
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1. 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.
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2. 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.
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3. 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.
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4. Add the salt and white pepper to taste, along with the cooked pork. (If you can get Chinese roasted side pork, the dish will be far superior to the plain roast-pork version. In either case you will enjoy it.)
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5. Cook the dish until the pork is heated through-and enjoy.
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