This is a kind of faux Chinese food. We got it out of a magazine in the 1960s and have been serving it ever since.
Ow Yuk Sung
- 1 – 1.5 c. rice
- 3/4 lb (400 g) raw hamburger or other minced meat
- 1 cooking onion
- 1 clove of garlic
- 1/2 lb. of green beans
- 3 tablespoons soy sauce
- 2.5 tablespoons corn starch
- water as needed
- Clean the green beans. Wash, remove stem end, cut into short lengths, e.g. 1 inch (3 cm).
- While you make the rest of this, cook 1 – 1.5 cups of dry rice by your preferred method. I microwave it, 5 minutes to heat the water and 14 minutes on lower power to cook the rice, using a rice:water ratio of 1:2.5. If you use salt, 1 teaspoon of salt.
- To speed this up, boil two cups of water separately. While it’s heating….
- Cut onion into slivers. Oil a heavy saucepan and start frying the onion.
- Peel and chop garlic and add it; continue heating until the onion is translucent and turning golden.
- Add the hamburger and cook for three minutes, stirring to break it up into small chunks.
- Add 2 cups of boiling water and the soy sauce. When the mixture starts to bubble, add the green beans. Cook until the beans are bright green and tender, 5 – 7 minutes.
- Mix the cornstarch with a little cold water. Add it to the beans & meat gradually while stirring until well mixed. Cook gently until the sauce turns thicker and shiny (a few more minutes).
- While the sauce is thickening, pour the finished rice into a large serving bowl. Use the back of a big spoon to form the rice into a smooth lining for the bowl.
- When the sauce is ready, pour the mixture into the bowl of rice and serve to your delighted guests.
This serves four and reheats really well.