8-1000 grammes of porc meat
Marinade: 6-7 spoonfuls of soya saoce, 1 spoonful tomato ketchup, 2 teaspoonfuls of fish sauce
200 grammes of champignons (mushrooms)
2 red or green peppers
Ginger, 20 grammes
Haricots verts, 200 grammes
1 decilitre rice
2 cloves of garlic
Rape seed oil or sun flower oil
Cut the meat into cubes, 2 by 2 centimetres-
Mix the meat with the marinade. Leave for 1 hour.
Cut the carrots, champignongs and leeks in thick slices. Cut the ginger in thin slices.
Cut the peppers and the onion in cubes
Heat the olive oil in a big pot with a wide bottom.
Fry - at intense heat - the leeks, the carrots, the ginger and the peppers, while stirring.
Add the meat, and keep stirring until the meat has reached a light brownish colour. Add black pepper as you go along.
Add the champignons, and stir for another minute.
Add water until everything is just about covered, add haricots verts, and let everything boil slowly for an hour or more, until you can cut the meat and the carrots with the side of a wooden spoon.
Add rice, boil for another 15 minutes.
If nescessary, add salt. Serve!
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