On my last carb-up, I decided to explore my Filipino roots once again and make sautéed mung beans, also known as "ginisang munggo." As a child, the mushy bean paste did not look appealing to me, but as an adult, I have a more diverse palate, enjoying a wider variety of tastes and textures. In this recipe, the slightly sweet mung beans are combined with dried shrimp, leafy greens and tomato, and the umami flavour of fish sauce. The resulting flavourful sauté is a wonderful accompaniment to steamed rice, regular or cauliflower depending on how many carbs you want for your carb-up.
Carb-Up Filipino Sautéed Mung Beans (Ginisang Munggo) Recipe
Ingredients:
- 1 cup dried mung beans
- ½ cup small dried shrimp
- 1 cup bone broth
- 1 small onion red, sliced
- 4 cloves garlic, minced
- 1 small tomato, cubed
- 1 cup bitter melon leaves (*or swap with pre-steamed kale, swiss chard or collard greens, stems removed, if unavailable.)
- 2 tablespoons fish sauce
- ¼ teaspoon freshly ground black pepper
Directions:
Soak mung beans in 2 cups of water and a pinch of baking soda for 10 hours. Drain, rinse, and cook in Instant Pot or pressure cooker for 10 minutes on high. Drain.
Add dried shrimp and broth to a bowl and allow to soak for 15 minutes.
Heat large skillet to medium heat. Spray liberally with cooking spray and add onion with a sprinkle of salt and sauté until translucent, around 3-4 minutes, then stir in garlic, and sauté until fragrant, around 1-2 minutes. Stir in tomato and sauté until softened, around 2-3 minutes. Add mung beans, broth and shrimp, and cook until heated through.
Stir in cooked greens and cook until heated through. Transfer to a serving bowl.
Season with fish sauce and ground black pepper. Serve with steamed rice or cauliflower rice topped with a sprinkle of crushed pork rinds, if desired.
Did you make this carb-up Filipino sautéed mung bean recipe? If so, please let me know how it goes in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
