Ginisang Munggo (Mung Bean Stew)

Ingredients

• 1 cup Mung beans
• 2 tbsp Vegetable oil
• 1 medium Onion
• 3 cloves Garlic
• 1 medium Tomato
• 1/2 cup Soy curls
• 1/2 medium Bitter melon (ampalaya)
• 2 cups Spinach
• 1 tbsp Fish sauce
• 4 cups Vegetable broth

Instructions

1. 1Rinse the 1 cup of mung beans thoroughly under cold running water. Place the rinsed mung beans in a bowl and cover them with water, letting them soak for at least 30 minutes.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, add the 1 medium onion (chopped), 3 cloves garlic (minced), and 1 medium tomato (chopped). Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
3. 3Add the 1/2 cup of soy curls to the pot. Stir-fry with the vegetables for about 5 minutes until they are lightly browned.
4. 4Drain the soaked 1 cup of mung beans and add them to the pot. Pour in the 4 cups of vegetable broth. Increase the heat to high and bring the mixture to a rolling boil.
5. 5Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes, or until the mung beans are tender and easy to mash with a spoon. Stir occasionally to prevent sticking.
6. 6Add the 1/2 medium bitter melon (sliced thinly) and the 2 cups of spinach to the pot. Stir well and continue to cook, uncovered, for about 5 more minutes, or until the bitter melon is tender and the spinach has wilted.
7. 7Stir in the 1 tablespoon of fish sauce until fully combined.
8. 8Serve the Ginisang Munggo hot.

Substitutions

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