Sauteed Mung Bean Stew Recipe
looking for a healthy food alternative? or a food to enhance memory while preparing for a bar exam or med licensure exam? try this very unique way of cooking mung beans! mung beans are commonly used in chinese cuisine, as well as in thailand, india, korea, japan, and other southeast asian nations.
Summary
Preparation Time10 MinCooking Time45 Min
Ready In55 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientBeans
Ingredients
250 grams mung beans
5 cups water
5 cloves of garlic, peeled and crushed
1 medium sized onion, thinly sliced or chopped
1 or 2 regular sized tomato, chopped
300 grams of dried fish or smoked milk fish. or pork about 1/4 kilo, sliced into small thin strips.
1 cup moringa leaves or bitter gard leaves (optional)
1-3 whole pieces of green chili (optional)
5 tablespoon. of cooking oil
5 tablespoon (fish sauce) or 3 teaspoon of salt.
Directions
I. pour the mung beans in a bowl of water to clean it and remove the beans that floats. drain.
II. in a pot, place the cleaned mung beans in 5 cups of water and cook on low heat until soft or about an hour.
III. in a another pot, saute the onion, garlic then followed by the tomato. once the tomato softens, reduce heat.
IV. now add the dried or smoked fish or pork strips. toss, and heat through and be sure not to overcook.
V. once the sautéed fish/pork is almost cooked, add the softened mung beans. also add the whole chili if preffered. in low heat, stir and simmer for another 5 minutes.
VI. add fish sauce or salt to taste and stir.
VII. add moringa or bitter gard leaves, stir and turn off heat. cover for few minutes to let leaves be cooked.
best serve while still hot and steamy.
II. in a pot, place the cleaned mung beans in 5 cups of water and cook on low heat until soft or about an hour.
III. in a another pot, saute the onion, garlic then followed by the tomato. once the tomato softens, reduce heat.
IV. now add the dried or smoked fish or pork strips. toss, and heat through and be sure not to overcook.
V. once the sautéed fish/pork is almost cooked, add the softened mung beans. also add the whole chili if preffered. in low heat, stir and simmer for another 5 minutes.
VI. add fish sauce or salt to taste and stir.
VII. add moringa or bitter gard leaves, stir and turn off heat. cover for few minutes to let leaves be cooked.
best serve while still hot and steamy.
Comments
Comments: 4 |
Add a Comment
shantihhh says :
This sounds wonderful-a must try soon recipe!
Shanti/Mary-Anne
Posted on: 21 April 2008 - 10:05pm
2pr says :
thanks for the comment! about your question, actually that can be done and i've done it sooo many times but only when i use beef as substitute! and it will surely taste well if not better. some of the ingredients will be changed. now instead of using fish or pork, now replace it with beef with some bone marrow cut into 3-4 inch sizes, omit the tomato in the saute and instead of using fish sauce and salt, better use anchovy sauce (it's actually the origin of fish sauce it's just that the anchovies are filtered). be cautious in pouring this sauce to your stew for it might get a little too salty to be eaten. unless of course, you prefer it salty (just like me :D). the rest of the ingredients, still remains. after saute (onion and garlic), pour all the ingredients in the pressure cooker, just be sure the mung beans have been washed and the floaters have been removed. now the cooking time will depend on the beef and not the mung beans anymore. but one thing is for sure, you will save some time doing this.
Posted on: 21 April 2008 - 3:53pm
Snigdha says :
How about pressure cooking the mung beans. That way they cook faster and yet retain their nutritional value! Good recipe.
Posted on: 21 April 2008 - 3:20pm
Ganesh Dutta says :
This Sauteed Mung Bean Stew Recipe is wonderful. Good to know that it is healthy also. During examination perieod it would be a great choice.
Especially thanks for showing importance of this recipe. It is an Excellent style.
Posted on: 19 April 2008 - 5:17am
