Philippines Monggo Beans And Pechay Mung Beans And Bok Choi Recipes

PHILIPPINE MUNG BEANS IN COCONUT MILK

Philippine Mung Beans in Coconut Milk image

I think I would eat anything, as long as it was cooked in coconut milk (not an assertion I really want to test). This is from Sundays at Moosewood.

Provided by Aunt Cookie

Categories Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups dried mung beans
1 -1 1/2 cup onion, finely chopped
2 tablespoons vegetable oil
1/2 teaspoon salt
2 tablespoons fresh gingerroot, peeled and finely minced
1 -2 small fresh chili pepper, minced
5 -6 garlic cloves, minced
14 ounces coconut milk
1 tablespoon soy sauce
2 cups finely chopped chard leaves

Steps:

Soak the beans in water for several hours or overnight. Drain, then cook them until tender (about 1 hour). Drain.
While the beans are cooking, saute the onions in the oil with salt.
When translucent, add ginger, chiles, and garlic. Simmer on low heat for a few minutes.
Add the coconut milk and simmer for 5 more minutes.
Combine the beans and the coconut milk mixture in a large pot. Add the soy sauce and chard, and cook until the chard wilts.
Remove from heat and serve (I like it with rice).

PHILIPPINES MONGGO BEANS AND PECHAY (MUNG BEANS AND BOK CHOI)

Philippines Monggo Beans and Pechay (Mung Beans and Bok Choi) image

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.

Provided by Enjolinfam

Categories Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

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 (I use BRAGGS Liquid Aminos) or soy sauce, to taste (I use BRAGGS Liquid Aminos)

Steps:

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).
In a large pan cook blended onion & broth mixture, garlic, ginger, and tomatoes. Cook for about 3 minutes.
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).
Salt to taste. Tastes great served over cooked rice.

Nutrition Facts : Calories 382.4, Fat 1.9, SaturatedFat 0.2, Sodium 60.7, Carbohydrate 67.6, Fiber 20.4, Sugar 3.1, Protein 27.4

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