Mung Bean and Pork Stew
1 lb Pork shoulder or pork ribs cut into 1 inch pieces
1 lb Mung beans
10g Ginger
1 tsp Salt
2-3 tbsp Corn/Sunflower oil
50g Parsley or watercress
- Soak Mung beans overnight (or you will have to simmer them for longer). If they are soaked overnight place the mung beans and ginger into a large pot with 1 pint of water. Heat them on a high heat until boiling then lower the heat and simmer for 40 minutes. If they are not soaked overnight, use 1 litre of water. Bring to the boil and simmer for 1 hour.
- Put in pork and increase the heat until it starts to bubble. Lower the heat again and simmer for ½ and hour. Add the oil and mix well.
- Add the salt. A little more can be added if it is too plain or simply adding some soy sauce should enhance the flavour.
- Chop up the parsley (or the watercress) and add to the pot. Continue cooking for another 2-3 minutes. Remove from the heat and serve.
Very healthy and very simple.
Good for those with damp and heat conditions.
If it is being made for children the dish can be made sweeter by putting in a teaspoon of sugar. The broth is very good for eczema in which case the stew itself or simply the mung bean broth should be eaten frequently.
