Quick and easy to make, budget-friendly, and delicious as it is nutritious, this stir-fry is sure to be a family favorite. It pairs perfectly with hot steamed rice and your favorite grilled meats or fried fish. Ginisang Togue is basically Sauteed Mung Bean Sprout with carrots, bell pepper, shrimp, and/or tofu. This Mung Bean Sprout recipe is a regular dish served in Filipino households.
The good thing about the ingredients is the fact that these are healthy. Grown from mung beans, the sprouts are cholesterol free, and are best for anyone counting calories. Bean sprouts also contain a high source of fiber. It is digestible and contains a high concentration of enzymes that helps in the digestive process.
Prep Time
10 minutes
Cook Time
10 minutes
Course
Breakfast
Servings
4 people
Instructions
In a wok or wide, heavy-bottomed skillet over high heat, heat oil. Add onions and garlic and cook until limp. Add shrimps and cook, stirring regularly, for about 1 to 2 minutes or just until color changes. Add soy sauce and cook for about 1 minute.
Add carrots and green beans and cook, stirring regularly, for about 2 to 3 minutes or until tender yet crisp. Add bean sprouts and cook, stirring regularly, for about 1 to 2 minutes or just until heated through. Season with salt and pepper to taste. Remove immediately from heat and serve hot.
Ingredients
- 1 tablespoon oil
- 1 small onion peeled and sliced thinly
- 2 cloves garlic peeled and minced
- ¼ pound shrimps peeled and deveined
- 1 tablespoon TOYO soy sauce
- 1 large carrot peeled and cut thinly on a bias
- 10 to 12 pieces green beans ends trimmed and cut thinly on a bias
- 16 ounces or about 4 cups bean sprouts
- salt and freshly-ground pepper to taste
- As bean sprouts are pretty bland in taste, You can go heavy and season the dish well with freshly-ground pepper. Not too spicy but just enough flavor punch to shake things up.
- A delicious ginisang togue is not only about the flavor but also texture. Make sure to cook on high heat so the vegetables stir-fry nicely instead of steaming into a soggy mess.
- Drain the vegetables well and do not add any liquid during cooking as the bean sprouts have a high water content and will dispel liquid as they continue to cook. The dish looks pretty dry in the pictures but by the time I was done taking photos, it had enough delightful juice to spoon over rice.