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

Recipe by Enjolinfam
READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
    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)
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DIRECTIONS

  • 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.
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