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| What You Need: |
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1 teaspoon peeled and crushed garlic
2 teaspoons plus 3 tablespoons peanut oil
˝ teaspoon grated fresh ginger
˝ pound boneless loin of pork, julienned page
˝ teaspoon salt
1 cup chopped leeks (white parts only)
˝ cup green beans (fresh or frozen), chopped small
2 cups shelled dried mung beans, soaked in hot tap water overnight
1˝ cups water
2 tablespoons light soy sauce
3 cloves garlic, peeled and crushed
2 teaspoons grated fresh ginger
1˝ teaspoons salt
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| How To Cook: |
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1. Heat a wok or frying pan and chow (page 32) or saute the 1 teaspoon of garlic in 2 tablespoons of peanut oil. Add the ˝ teaspoon of ginger, the pork, and salt, and saute until done to taste. Add the leeks and green beans, and cook until all is hot but not soft. Set the pork mixture aside.
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2. Drain the mung beans, place them in a food processor, and finely chop. Add 1˝ cups of water, soy sauce, 3 cloves of garlic, and the 2 teaspoons of ginger. Puree until smooth. Add the pork mixture.
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3. Let the batter stand for 30 minutes. Heat some of the remaining oil in a 9-inch skillet. Pour 1 cup of the batter into the pan and cook, turning once, until golden brown.
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4. Keep the cooked pancakes warm while making the rest with the remaining batter and oil.
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To Make: about 6 pancakes
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