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Munggo or mung or mongo bean (baeatong in Aklanon) is a versatile vegetable. The beans is the main ingredient in ginisang mongo (sautéed mung bean) which is one of the more popular vegetable dishes in the Philippines.
- mung beans, 1 cup, washed and soaked in tepid water for 30 minutes prior to boiling
- 1 tbsp cooking oil
- 3 cloves garlic, crushed
- 1 small onion, sliced
- 1 cup pork (sliced thinly)
- 2 tbsp patis (fish sauce)- optional
- 3 medium tomatoes, sliced
- 1 cup broth (or more; may use water; add according to the consistency you want)
- salt and pepper to taste
- bitter melon leaves or 2 cups spinach leaves (or amount depends on how much you want)
- ½ cup shredded tinapa (smoked herring) - optional
- chicharon (if desired)
- Boil mung beans for 30 minutes on moderately-low heat.
- Check from time to time to ensure it does not get dry.
- Stir occasionally.
- When almost ready, sautee the garlic, onion, then pork for about 2 minutes, then add tomatoes and sauté for about 1 minute.
- Add patis (and tinapa, if using) and let simmer for about 10 seconds.
- Add mongo and broth.
- Cover and simmer (you may lower the heat some more) for about 5 minutes.
- If you are using shrimp, you may add at this point.
- Stir and adjust the taste with salt and pepper.
- Turn off the heat and add the bitter melon leaves or spinach, stirring it in.