My munggo, or mung bean soup, contains both shrimp and pork, FYI. There was some interest in my recipe on Facebook, so I decided to put my recipe here.
- 1/2 pound of mung beans
- 1 Tbsp of vegetable oil
- 1 lb pork, sliced into thin strips
- 1/2 lb shrimp
- 3 cloves garlic, minced
- 1 onion, chopped
- 3 tomatoes, chopped
- 3 cups chicken stock (if you use more, its fine — I hate wasting half a can of chicken broth)
- Patis (fermented fish sauce) to taste
- 1 bunch of spinach
Before you begin cooking, soak the mung beans in water for at least a couple of hours before boiling for faster cooking.
Boil mung beans in water until soft and easily mashed. Set the mung beans aside.
In a pan, heat the oil, add the pork and cook until the meat turns slightly brown. Then add the garlic, onions and tomatoes. Saute until the tomatoes are wilted. Add the shrimp until they’re just pink. Pour in the chicken broth, then add the boiled mung beans. Bring it all to a boil and let it simmer until thick. Season with patis to taste, then fold in the spinach. Cover and remove from heat. Serve hot over white rice.
*I’ve been keeping track of what I eat lately, so I was interested in finding out what the nutrition info on my recipe was. Check it out. (I estimate that this recipe yields 10 servings.) What I’m hearing from my fellow Filipino moms is that this is great dish to eat for milk production.