Mung Beans with Pork
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INGREDIENTS 2 cups dried mung beans
2 tablespoons oil
1 medium onion, sliced
2 garlic cloves, sliced
4-1/2 cups chicken stock
1/4 teaspoon fresh ginger, sliced
1 pound Chinese barbecued porkSoak the beans overnight. Rinse the beans and set aside.
Heat oil in a 6-quart covered pot. Sauté the onion and garlic for 1 or 2 minutes. Add the beans, ginger, and chicken stock. Bring to a boil, then lower heat. Simmer for 15 minutes, covered.
Remove ginger slices, cover again, and cook until beans are tender, about 15 more minutes. Add salt and white pepper, to suit your tastes. Also cut pork into 1-inch cubes and add to pot. Cook until pork is heated through and serve.
Makes 8 servings