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.