Ingredients
4 cup green beans, fresh or frozen
1 1/2 cup sliced fresh mushrooms or
1 cup canned mushrooms
1 cup shredded pork
1 medium onion, sliced
1 tbsp soya sauce
1 salt
3/4 cup water
3 tbsp oil
1 1/2 tbsp corn starch, dissolved in
1/2 cup water
Directions
1. Slice and prepare all ingredients.
2. Place oil in wok and heat up moderately. Add pork and onions to
wok and stir fry together two minutes. Add soya sauce, beans, salt
and 3/4 cup of water. Cover wok and cook ingredients a full 6 minutes
under medium high heat. List cover of wok several times to stir
ingredients do that all will be cooked through. Ad the end of six
minutes, add mushrooms. Cook a further 3 minutes, with wok covered.
Lift cover once or twice to stir ingredients to mix them. Mix corn
starch in 1/2 cup of water. Lift cover off wok, add starch solution
to form gravy. Shut heat off.
NOTE: Ground beef or chicken may be substituted for the meat above.
Servings: 5 servings
Pork With Green Beans & Mushrooms Recipe brought to you by Recipe Ideas
Categories: Bean; Green Bean; Meat; Mushroom; Pork
The History of Recipes
Experts have traced the existence of recipes far back into the distant past, at least as far as ancient Egypt, and maybe further still. However, mostly, these ancient cook books were just primitive hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe found, according to academics is a series of ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. As we move into Roman times around 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, Apicius describes how the roman meals were separated into starters, main course and dessert, something we still use today. Aspicius also tells us how the ancient Romans were skilled in the use of a wide range of aromatic flavours, including a few that are still present in modern kitchens like thyme, rue and asafoetida. Moving on, there were some books which date from the 1300s - a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, they are not about the curry that is familiar to us all today, but rather accounts of the types of food served to the upper classes of the time. Later, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the Middle-East, such as coriander, parsley, and basil. These new spices and herbs led to an increase in publications on food, most of which are now in private cookery archives. By the advent of the 1900s, cookery publications were greatly in demand mostly due to increased literacy, more spare time and having more disposable income. |
We hope you enjoy this Pork With Green Beans & Mushrooms recipe.
