Braise Peas & Potato

Last spring, my father-in-law cooked some fresh peas the Greek way (peas with onions and dill). To my surprise, it brings back memories of taste of my childhood, it reminds me of a dish my mother cooked when we were kids, with canned peas. The difference in taste between the two version is that my mother added minced meat to enrich the taste and of course, the indispensable soy sauce.

Since we came across some nice fresh peas last 2 weeks, I thought it would be worth a while to try re-create this dish, with fresh peas. Since I have never actually learn it from my mother, there were a lot of guessing game (but it an easy guess), it turn out just quiet the same. This is an easy dish, takes about 20 - 30 minutes cooking time (half of that time, I was doing something else!) and I am definitely going to cook this again on a working day and perhaps make it into a lunch box!

Braise Peas & Potatoes serve with toasted bread

Ingredients:
1 cup Fresh Peas
2 medium potatoes, diced
1 medium onions, diced
100 - 200g mince pork
1 small clove garlic, finely minced
2 cups water or stock, approx.
Soy sauce to taste
Salt and pepper


1) Marinate the minced pork with about 1 teaspoon of Soy Sauce (5-10 minutes is just fine);
2) Heat about 2 table spoon of olive oil in a large pot. Sauteed the minced garlic for about 10 seconds before adding in the marinated minced pork. Stir fry the mince pork, breaking it up into fine bits until almost cook.
3) Add in diced onion and mix. When the onion begin to soften, add in the diced potatoes and peas and mix
4) Add in just enough water or stock to almost cover the vegetables and turn down to medium or low heat. Cover the pot with the lid and simmer until the vegetable is cooked.
5) Uncover and reduce the sauce. Season with soy sauce, salt and pepper.
6) Serve it with bread or over steam rice.