Philippines Monggo Beans And Pechay Mung Beans And Bok Choi Recipes

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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

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

UGANDAN CHOROKO SAUCE



Ugandan Choroko Sauce image

Choroko Sauce is a traditional Ugandan recipe for a classic vegetarian stew of mung beans and potatoes cooked in red palm oil. Can be served with Mandazi recipe#456757. Prep time does not include soaking time.

Provided by Chef Jean

Categories     African

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 7

300 g dried mung beans
2 tablespoons palm oil or 2 tablespoons vegetable oil
3 tomatoes, cut into bite-size pieces (medium)
1 large onion, chopped
4 garlic cloves, crushed
salt and black pepper
120 ml water

Steps:

  • Cover the beans with water and soak overnight. The next day drain and rinse the beans. Cover with water in a pot and allow to simmer until tender(about 90minutes). Add more water if needed.
  • Drain the beans and mash with a fork.
  • Meanwhile fry the onions and garlic in the oil for a few minutes. Add the tomatoes and fry for 5 minutes. Add this fried mixture to the beans, fold to mix in and season with salt and black pepper. Place in a pan with the 120ml water and bring to a gentle simmer. Cook for about 15 minutes then serve over rice or with Mandazi.

Nutrition Facts : Calories 234.6, Fat 5.5, SaturatedFat 2.3, Sodium 24, Carbohydrate 34.9, Fiber 10.4, Sugar 2.7, Protein 13.6

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