Cook It Fresh

We're starting the week right with an easy to prepare vegetable dish just in time for @livesustainably's Cook It Fresh challenge.

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I have very picky eaters. My 2 kids eat like there's no tomorrow if I have them fried chicken, pork chops, beef steak, sausages. But, they barely touch their plate when I prepare veggies. John isn't a fan of greens too. The only produce he'd eat are french fries. No, that doesn't count.

Growing up, I didn't like them too. But you know how it was then... If you don't like momma's cooking, you don't eat. So I had to! And I learned how to eat them and realized they aren't so bad. Now, 30 something years after with 2 kids, I miss the days my mom would cook weird looking greens. Those that I thought were just weeds she pulled out from the garden then tossed to the pot.

Anyway, here's our entry for this week's #livesustainably contest. This is Sauteed Mung Bean Sprouts.

Ingredients:
1/2 lb fresh mung bean sprouts
1/4 lb pork cut into cubes
1/4 lb dried shrimps
Garlic, onion, tomatoes, scallions
Salt and pepper to taste
Oil, oyster sauce

Procedure:
Heat the oil in a pan.
Add the shrimp. Saute for 1 minute. Sprinkle salt and ground black pepper. Add in the cubed pork. Continue to cook for 1 to 2 minutes. Remove from the pan and put in a clean plate. Set aside.
Using the same pan, add the remaining oil.
Saute garlic and onion and tomatoes until soft.
Add the mung bean sprouts, Stir-fry for 3 to 5 minutes.
Put the cooked shrimp and pork back in the pan. Stir. Add about a tbsp of oyster sauce.
Add the scallions. Continue to cook for 2 to 3 minutes.

I paired it with fried fish, by the way so, here's our lunch for today.

This dish brought back memories of me and my mom arguing over eating my vegetables... Which I ended up eating anyways. And I'm glad my kids liked them. Especially the youngest!

Thanks for reading!

Love,
Jonah (and John)