Philippines Monggo Beans and Pechay (Mung Beans and Bok Choi)

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

1. 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).
2. In a large pan cook blended onion & broth mixture, garlic, ginger, and tomatoes. Cook for about 3 minutes.
3. 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).
4. Salt to taste. Tastes great served over cooked rice.