One-pot rice with long beans, potato and minced pork
Long beans, potato and minced pork fried until fragrant, then cooked together with the rice — one pot, and every grain soaks up the savoury juices.
- 50 min
- Serves 3
- Braise
- Easy
Why it suits you: Special constitutions react easily, and hay fever and itchy skin flare in damp weather. Long beans strengthen the spleen and resolve damp, potato settles the stomach and pork restores strength; simple ingredients that avoid seafood and common triggers make a gentle one-pot meal.
Method
Prep 15 min · Cook 35 min- 1Mix the pork with a little soy sauce and cornflour and leave for 10 minutes. Rinse and drain the rice.
- 2Fry the shallots in hot oil, add the pork and break it up, then add the long beans and potato and stir-fry for 3 minutes.
- 3Stir in the rice with the remaining light and dark soy sauce, transfer to a rice cooker or claypot and add the water.
- 4When cooked, leave covered for 10 minutes, then turn the rice over from the bottom before serving.
Cautions
- Long beans must be cooked through; undercooked beans can upset the stomach.
Chef's tips
- Dice the potato small so it cooks with the rice; for a crispy crust, use a claypot and give it 3 more minutes over low heat.
The TCM view
Long bean is sweet and neutral, strengthening the spleen, settling the stomach and resolving damp. Potato is sweet and neutral, strengthening the spleen and boosting qi; pork is sweet, salty and neutral, nourishing yin and replenishing deficiency. Mild in nature and free of seafood and pungent triggers, it protects the spleen and stomach through the damp season.
