How to cook Sauteed Mung Beans (Ginisang Munggo)

Yesterday I finally ended the week-long streak of cooking tofu dishes. I decided to use an ingredient my brother Mervin, who’s vegetarian, has introduced to me a long time ago. I’m referring to textured vegetable protein or TVP. I call TVP vegetarian meat as it’s usually used as a substitute for meat. TVP is made from defatted soy flour. It has high protein content and contains no fat.

Textured Vegetable Protein (TVP)

This is my first time to use TVP. Here’s my vegetarian version of Sauteed Mung Beans using TVP.

Sauteed Mung Beans (Ginisang Munggo)

Sauteed Mung Beans (Ginisang Munggo)

Ingredients:

water

cooking oil

TVP

6 cups mung beans (munggo)

bitter gourd tendrils (talbos ng ampalaya)

1 pc medium-size onion (sibuyas), peeled and minced

6 cloves of garlic (bawang), crushed and minced

4 pcs medium-size tomato (kamatis), sliced

salt (asin) to taste

ground black pepper (paminta) to taste

soy sauce (toyo) to taste

2 pcs chili pepper (siling labuyo), optional

fish sauce (patis), optional

Instructions:

Soak mung beans in water for several hours (preferably overnight). Boil mung beans in water until soft. Once done, set aside. Punch a small hole in very piece of TVP then soak in water until tender. Once tender, slice into bite-size pieces then add salt and soy sauce. Set aside. Fry garlic in a saucepan until golden brown then add onion and tomatoes. Add seasoned TVP then stir. Add boiled mung beans and chili pepper. Add water then stir. Add salt, ground black pepper, soy sauce and fish sauce (optional) to taste. Finally, add bitter gourd tendrils. Remove from heat then serve.

There you have it! Another vegetarian recipe, this time using TVP.

- Kwento ni Remus Mark