Recipe by Enjolinfam
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.
Top Review by chrissycat13
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.
- 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)
Directions See How It's Made
- 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.