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Sautéed Mung Beans (Ginisang Monggo)

Sauteed mung beans (ginisang monggo) is one of my favorite comfort foods.
Filipinos usually pair sautéed mung bean soup with fried or smoked fish.

Just a little history - mung beans are small legumes that have been part of Indian, Chinese and most Southeast Asian cuisine for thousands of years. In the Philippines, we call it monggo. Bean sprouts, which originated from sprouting mung beans are also common ingredients in many SE Asian cuisine. You see them in your favorite bowl of Phó, spring rolls, salad, etc. There are many reasons why we need mung beans in our lives.

  • It is cheap.
  • You can use them to make frozen desserts.
  • Also, mung beans are great source of protein, potassium, fiber, B vitamins and magnesium.
You can soak the mung beans overnight just like regular beans, which shortens your cooking time.  Or you can follow my recipe if you prefer not to soak the beans.  If you are vegetarian, you can omit the pork, shrimp and fish sauce.
Tara luto na tayo!


Ingredients:
2 cups dried mung beans, washed and rinsed
5 cups water
2 tbsp. olive oil
3 cloves garlic, chopped
1-2 shallots, chopped
1 tomato, diced
1/2 lb. pork tenderloin, thinly sliced
1/2 lb. shrimp without shell, cleaned and deveined
2 tbsp. fish sauce
1 piece chicken cube or 1 tsp. chicken bouillon (for flavoring but this is optional)
2 cups spinach or moringa oleifera (malunggay in Tagalog)
2 Jalapeño peppers (optional)



Instructions
  • In a 5-quart pot, add the rinsed mung beans, 5 cups water and bring to a boil
  • Over medium heat, let those little bubbles form, then turn down the heat to a simmer and cover pot.  Simmer for about 45 minutes or until mung beans are soft to your liking
  • On a separate pan, sauté garlic, onion, and tomato and add thinly sliced pork and cook for 5 minutes
  • Add fish sauce but you may need to adjust the fish sauce to your liking and chicken cube (optional)
  • Add the sautéed garlic, onion and tomato with pork to your pot of mung beans and simmer it for another 10 minutes or until the meat is tender
  • Add shrimp stir and cook for about 5 minutes or until shrimp is cooked     
  • *Just a note:  Add more water if the sauce is too thick
  • Add your greens, spinach, kale or moringa oleifera  (malunggay)
  • Dust with freshly ground black pepper
  • Serve hot by itself or with steam rice.


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