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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (221g) Recipe makes 4 servings The following items or measurements are not included below: vegetarian chicken broth |
||
| Calories 382 | ||
| Calories from Fat 17 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.9g | 2% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 60mg | 2% | |
| Potassium 1281mg | 36% | |
| Total Carbohydrate 67.6g | 22% | |
| Dietary Fiber 20.4g | 81% | |
| Sugars 3.1g | ||
| Protein 27.4g | 54% | |
Philippines Monggo Beans and Pechay (Mung Beans and Bok Choi)
By: Enjolinfam
May 29, 2008
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.
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 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.
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Browse similar recipes by category
- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Vegetables > Greens > Bok Choys
- Main Ingredient > Beans
- Cuisine > Asian > Southeastern > Filipino
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings
- Dietary > Diabetic
- Dietary > Free of... > Egg-free
Featured Reviews for This Recipe
From: chrissycat13
On Mar 2, 2009
I don't think I executed this recipe well. I wasn't sure how much bok choy to use, and I was unsure if it was 2 cups cooked or uncooked mung beans. I wanted a little more flavor from the recipe as well. I think I will try this again once I have mastered cooking mung beans.
From: Elmotoo
On Sep 22, 2008
We loved this! I am curious - is it 2c of cooked beans or 2c dry beans cooked? I cooked 2c of beans & carried on. Very delicious but it made a LOT. It keeps surprisingly well even with the bok choy in it. I roughly chopped the bok choy before adding it which worked out well. An excellent meal - thank you! Made for the Aussie Swap 9/08.
From: ~Jen~
On Sep 16, 2008
Gingery good — unexpectedly, in spite of all the nutrients and protein! I only added one cup of broth because there was a lot of juice (at least one cup) in the pan from the tomatoes. This makes a lot...my wok overfloweth...with rice or noodles, I'd say enough for eight regular or six hungry people. Thanks for a great idea--I never would have thought of this combination.
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