I went to the Asian Store yesterday to get some ingredients for chicken adobo, and while I was browsing the fruits and vegetable section, my eyes went immediately to the freshly sprouted mung beans or tongue in Tagalog. I have been craving my high school favorite dish that I used to order in karinderia (cafeteria), which is this ginisang togue because it is what my school allowance can afford.
Why You Will Love This Recipe
- Fast, simple, and easy to make: This ginisang togue/toge recipe takes 15 minutes to make. It is perfect for busy weeknights when you are in a hurry to feed some hungry family members. My husband and son loves this dish!
- Budget-friendly: Making dishes at home doesn’t have to be expensive and complicated. It is actually the opposite, and in fact, it is fun and cost-effective to cook your own meals.
- Minimal ingredients that are easy to find: Most of the ingredients are probably already in your kitchen, so you don’t have to worry about going to the store and grabbing them.
- Nutritious and low calorie: Ginisang toge is not just yummy and appetizing but it is also healthy and low calories. If you want to stay healthy and
- Mung Beans – For convenience, you can usually buy toge or sprouted mung beans at Asian Stores, or you can sprout your own mung beans. I sprouted mung beans in advance if I have a lot of time.
- Shrimp – Shrimp is a quick and easy-to-cook protein that can add flavors. You can use other sources of protein, such as ground pork, ground beef or chicken. If you are plant-based, tofu and mushrooms are some yummy options.
- Carrots – To add more color and healthy veggies, carrots are one of our favorites and are also inexpensive. Add your favorite vegetables to add more volume, texture, and flavor to your dish.
- Fish Sauce – To add flavor. If you are not a fan of fish sauce, you can simply use salt.
- Seasonings – Salt and ground black pepper are a perfect seasoning for the dish and I am sure you have them in your kitchen.
Heat cooking oil in a skillet or wok over medium heat. You can use olive oil or avocado oil for a better heat resistance oil. Sautee your garlic and onion until the onion is translucent and the garlic is aromatic. This will take about 3 minutes. Then add the diced tomatoes and cook until it’s soft for about 2 minutes.
Add shrimp, carrots, fish sauce, or salt with black pepper if you prefer. Stir everything to combine and let it cook for 3-5 minutes or until the shrimp turns opaque.
Lastly, add the mung bean sprouts. Turn the heat to high because we want a crunchy texture for the vegetables, not soggy or mushy. Give it a quick stir-fry for about a minute or two. We don’t want to overcooked the mung beans. It’s ready to serve with rice and with your favorite dish.
Storage: After it is cold completely, transfer your left-over ginisang togue in an airtight container and keep it in the fridge for up to 5 days.
Reheat: To reheat, transfer into a saucepan over high heat and stir regularly until warm throughly. Or warm in the microwave at 1 to 2-min intervals until heated through.
- 1 skillet or wok
- 2 tablespoons cooking oil
- 3 cloves garlic minced
- 1 medium yellow onion diced
- 2 cups ripe tomatoes diced
- 1 pound mung bean sprouts
- ½ pound shrimp
- 1 large carrot julienne
- 1 tablespoon fish sauce
- 1 tablespoon fish sauce optional
- ¼ teaspoon salt more if needed
- ⅛ teaspoon black pepper
- Saute the garlic and onion until the onion is translucent and the garlic is aromatic. Then add the diced tomatoes and cook until its soft for about 2 minutes.
- Add shrimp, carrots, fish sauce, or salt and black pepper. Stir to combine and let it cook for 3-5 minutes or until the shrimp turn opaque.
- Lastly, add the mung bean sprouts. Turn the heat to high and stir-fry for about a minute or two. Serve and enjoy!