A popular Filipino dish made with mung beans, vegetables, and optional meat or shrimp, served hot with steamed rice.
Ingredients
- 1cupmung beans
- 6cupswater
- 2tbspvegetable oil
- 1pieceonion, chopped
- 4clovegarlic, minced
- 2piecetomatoes, chopped
- 1/2lbpork belly, cut into small pieces (optional)
- 1cupshrimp, peeled and deveined (optional)
- 1bundlespinach or bitter melon leaves (ampalaya leaves)
- 1tbspfish sauce (patis)
- Salt and pepper to taste
How to make Munggo Guisado (Mung Bean Stew)
Cook the Mung Beans
Rinse the mung beans under running water.
In a large pot, combine the mung beans and water. Bring to a boil, then reduce heat and simmer until the beans are tender, about 30-45 minutes. Add more water if needed to keep the beans covered.
Sauté the Aromatics
In a separate pan, heat the vegetable oil over medium heat.
Sauté the garlic until it turns golden brown.
Add the onion and cook until it becomes translucent.
Add the tomatoes and cook until they soften and the oil begins to separate from the mixture.
Cook the Meat (if using)
Add the pork belly pieces to the pan and cook until they are browned and cooked through.
If using shrimp, add them after the pork is cooked and cook until they turn pink.
Combine and Simmer
Transfer the sautéed mixture to the pot of cooked mung beans.
Season with fish sauce, salt, and pepper to taste.
Simmer for an additional 10-15 minutes to allow the flavors to meld together.
Add the Greens
Add the spinach or ampalaya leaves to the pot. Stir and cook until the leaves are wilted and tender, about 2-3 minutes.
Serve
Serve hot with steamed rice.
Tips & Tricks
You can substitute spinach with other leafy greens like kale or Swiss chard.
For a vegetarian version, omit the pork and shrimp.