Ginisang Munggo at Sotanghon tastes even better when accompanied by cellophane noodles, minced shrimp, and cellophane noodles. Serve it with steamed rice. It is hearty, affordable, and delicious.
Mung beans are an excellent option for a quick, affordable meal packed with flavor and nutrients. Mung beans are a great source of protein and can be used in many different ways.
This hearty stew recipe is my favorite way to cook these legumes. This is our traditional ginisang maunggo, but it’s filled with more sotanghon noodles. These noodles are, incidentally, made from mung bean starch.
Ingredient notes
- Bittermelon is a common addition to Ampalaya. Slice the tomatoes thinly, then add them to the stew in the last five minutes.
- Spinach- You can also use malunggay and chili leaves
- You can substitute shrimp for other meats and proteins like chicharon, chopped pork belly, or flaked Tinapa.
Cooking Tips
- Mung beans don’t need to be pre-soaked. They are small and easy to cook and will be ready for you to saute in just half an hour.
- Check the date on the packaging. Beans older than five years take longer to soften and cook.
How do you serve?
- Munggo is a cheap, simple peasant food. You can extend your servings by cutting the shrimp into smaller pieces or adding sotanghon.
- This mung bean stew is great with steamed rice, your favorite grilled meat, or fish for ultimate comfort food.
Instructions for storage and reheating
- Let cool completely, then transfer to a container with a tight-fitting lid. Keep in the refrigerator for up to three days.
- Lentils and noodles absorb a lot of liquid. To loosen the consistency, heat in a saucepan until it reaches 165 F.
Ginisang Munggo at Sotanghon Recipe
Ginisang Munggo at Sotanghon is even more delicious with cellophane noodles, minced shrimp, and cellophane noodles. It is hearty, affordable, and delicious when served with steamed rice.
Ingredients
- 2 ounces sotanghon
- 1 cup dried munggo, or mung beans, washed and drained
- 2 quarts of water
- 1 tablespoon fish sauce
- 1/2 pound shrimp, peeled and deveined. Cut into 1/2-inch pieces
- 1 bunch fresh spinach, stems trimmed
- Salt and pepper to your liking
- 1 tablespoon of canola oil
- 1 medium onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 large tomato, chopped
Instructions
- Soak sotanghon in warm water for approximately 1 to 2 minutes or until it is softened. Drain the water and place it in a bowl.
- Combine the beans and water in a saucepan over medium heat. Bring to a boil. Remove any foam and beans from the top. Reduce heat to medium, cover, and cook for approximately 1 hour, until beans become softened and the skins burst.
- Heat oil in a saucepan over medium heat. Cook garlic and onions until tender and fragrant.
- Mix in tomatoes. Cook for 3 to 5 minutes or until softened.
- Cook shrimp for 1 to 2 minutes or until the color changes to pink.
- Continue to cook for approximately 1 to 2 more minutes.
- Add cooked mung bean, including liquid. Bring to a boil.
- Cook the noodles for 3 to 5 mins or until translucent. Add salt and pepper to your liking.
- Turn off the heat, add spinach, and cover the pot. Cover for approximately 1 to 2 minutes until the spinach is just wilted. Serve immediately
Notes
- Mung beans don’t need to be pre-soaked. They are small and easy to cook and will be ready for you to saute in just half an hour.
- Check the date on the packaging. Beans older than 5 years take longer to soften and cook.
Nutrition Information
Calories: 238kcal, Carbohydrates: 34g, Protein: 18g, Fat: 3g, Cholesterol: 95mg, Sodium: 597mg, Potassium: 866mg, Fiber: 7g, Sugar: 3g, Vitamin A: 5525IU, Vitamin C: 23.8mg, Calcium: 177mg, Iron: 5mg
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