Ginisang Munggo (Sauteed Mung Beans with Spinach)
This is a recipe for Ginisang Munggo
Servings: 4 people
- 1 cup mung beans soaked in 2 cups water for 3 hrs.
- 4 cloves garlic crushed
- 1 onion red, sliced
- 1 tomato ripe, cubed
- 1/2 cup dried shrimp
- 3 cups beef broth
- 1 cup spinach fresh
- 2 tablespoons fish sauce
- 2 tablespoons pork rind (chicharon) crushed, optional
- 1/4 teaspoon ground black pepper
- 3 tablespoons cooking oil
Heat oil in a cooking pot.
Saute onion, garlic, and tomato.
Add dried shrimp and mung beans. Stir.
Pour beef broth. Let boil. Cover and cook between low to medium heat until mung beans are soft.
Season with fish sauce and ground black pepper.
Add spinach. Stir.Cook for 1 minute.
Transfer to a serving bowl. Top with crushed chicharon.
Serve with rice.
Serving: 4g | Calories: 442kcal | Carbohydrates: 38g | Protein: 42g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 344mg | Sodium: 2347mg | Potassium: 902mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1018IU | Vitamin C: 12mg | Calcium: 220mg | Iron: 6mg