This is my favorite way to eat mung beans and bok choy. I think it's the ginger flavor that really makes it good to me. It's a Philippines dish that my Filipino friend and helper, Marina, makes for me often. Mung (Monggo) beans are extremely high in calcium and are also have a lot of iron and protein. Bok Choy (Pechay) also has a lot of calcium, iron, vitamin A, and a ton of vitamin C. So, this dish is really nutrient packed by these two items alone! Cooking time doesn't include time to cook mung beans. Tastes nice served over rice.
- 2 cups mung beans, green cooked
- 1 tablespoon gingerroot, chopped small (if you like a strong ginger flavor you can add more. I usually do.)
- 2 -3 medium tomatoes, chopped
- 2 garlic cloves, minced
- 1 onion
- 1 1⁄2 cups bok choy, fresh and chopped
- 1 cup vegetarian chicken broth (I use a few teaspoons of Mckays Vegan Chicken seasoning mixed with two cups water or you can use reg)
- salt (I use BRAGGS Liquid Aminos) or soy sauce, to taste (I use BRAGGS Liquid Aminos)
- Blend onion and 1/2 cup vegetarian broth in the blender (you can also add the ginger root if you don't want to chop it).
- In a large pan cook blended onion & broth mixture, garlic, ginger, and tomatoes. Cook for about 3 minutes.
- Add the cooked green mung beans and remaining broth. Once it's begun to boil, add the pechay/bok choy and cook until it's smooth (between 4 to 8 minutes).
- Salt to taste. Tastes great served over cooked rice.
I don't think I executed this recipe well. I wasn't sure how much bok choy to use, and I was unsure if it was 2 cups cooked or uncooked mung beans. I wanted a little more flavor from the recipe as well. I think I will try this again once I have mastered cooking mung beans.
We loved this! I am curious - is it 2c of cooked beans or 2c dry beans cooked? I cooked 2c of beans & carried on. Very delicious but it made a LOT. It keeps surprisingly well even with the bok choy in it. I roughly chopped the bok choy before adding it which worked out well. An excellent meal - thank you! Made for the Aussie Swap 9/08.
*Gingery good* -- unexpectedly, in spite of all the nutrients and protein! I only added one cup of broth because there was a lot of juice (at least one cup) in the pan from the tomatoes. This makes a lot...my wok overfloweth...with rice or noodles, I'd say enough for eight regular or six hungry people. Thanks for a great idea--I never would have thought of this combination.