Bowl of Mung Beans with Malabar Spinach, Pork & Shrimp
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Mung Beans with Malabar Spinach
Philippine   -   Ginisang Monggo / Monggo Guisado
Serves
Effort:
Sched:
DoAhead:  
4 w/rice  
***
7-1/2 hr  
Yes
This is a very popular "comfort food" dish in the Philippines. It has several minor variations. Some recipes omit the shrimp, some omit the pork, and some omit both for a vegetarian version, though some deep fried tofu wouldn't be a bad idea there.



1
12
7
4
7
5
3
1-1/2
3/4
2
1/4
c
oz
oz
oz
oz
oz
cl
T
c
T
t
Mung Beans, dry
Malabar Spinach (1)  
Pork, lean
Shrimp (2)
Tomato
Onion
Garlic
Oil
Stock (4)
Fish Sauce (5)
Salt
Do Ahead:   -   (6 hrs - 5 minutes work)   -   Optional, but makes for better, quicker cooking beans.
  1. Soak Mung Beans with 1/2 T salt per cup of beans. This is optional, but will make cooking faster and help keep the beans intact. Yes, salt. See our Soaking / Brining Dried Beans page. Drain and rinse.
Prep:   -   (37 min - exclusive of peeling shrimp)
  1. Cover Mung Beans with water, bring to a boil and simmer until done, 10 minutes if soaked, 30 to 45 minutes if not soaked. Drain.
  2. Wash MALABAR SPINACH. Discard stems over 1/4 inch diameter and excessively damaged leaves. Cut remaining stems diagonally about 1 inch long. Cut leaves into strips about 1 x 1-1/2 inches.
  3. Slice PORK about 1/8 inch thick and cut into pieces about 1 inch on a side, or whatever works with your pork.
  4. Shell and de-vein SHRIMP if not already done. If large, cut in half.
  5. Scald TOMATO 1 minute in boiling water. Quench in cold water, peel and cut into 1/2 inch dice.
  6. Quarter ONION lengthwise and slice thin crosswise. Crush GARLIC and chop small. Mix.
Run:   -   (45 min)
  1. In a wok or spacious sauté pan, heat Oil over high heat. Stir in Onion mix and fry stirring until Onion is translucent, then stir in Tomatoes. Continue to fry stirring for another 3 minutes.
  2. Stir in Pork and fry stirring until it has completely lost its raw color.
  3. Stir in Stock. Bring to a boil, then reduce to a simmer. Cover and keep at a simmer until Pork is tender, about 20 minutes.
  4. Stir in drained Mung Beans. Bring back to a simmer for about 5 minutes.
  5. Stir in Fish Sauce and Salt. Stir in Shrimp and cook stirring now and then until the Shrimp have turned color. Adjust liquid if needed, this recipe should finish with some free liquid.
  6. Stir in Malabar Spinach, bring back to a boil. Cook, tumbling often, until wilted and of uniform color, about 3 minutes. Do not overcook.
  7. Serve hot with steamed Jasmine rice.
NOTES:
  1. Malabar Spinach:   [Alugbati (Philippine), Mong Toi (Viet)]   This leafy, almost succulent green is available in Asian markets, often labeled "Mong Toi". Keep in mind it is easily damaged and doesn't store well. For details see our Malabar Spinach page.
  2. Shrimp:   Weight is for head-off small or medium shrimp.
  3. Stock:   This can be a light Pork, Chicken or Beef stock, or water with a teaspoon of Chicken Powder added, or just water.
  4. Fish Sauce:   This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page. A pure vegetarian version would use Soy Sauce.
  5. Comments:   The pattern recipe did not call for peeling the tomatoes, but I prefer to avoid bits of tomato skin floating around in my recipes. It takes almost no additional time. If making ahead, it would be good to leave out the Malabar Spinach until reheat and serve time, though it does OK with a quick reheating, with the spinach in.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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