How to make Mung Bean Stew
- 2 cups mung beans
- 6 cups water
- pinch of salt, plus more
- 3-5 tablespoons cooking oil
- 1 package firm tofu, drained and sliced into cubes
- 3 garlic cloves, peeled, crushed, and minced
- 1 onion, peeled and chopped
- 2 medium tomatoes, chopped
- ¼ kabocha squash, peeled, deseeded and chopped
- ½ cup dried shiitake mushrooms, soaked and reconstituted in hot water for at least 2 minutes
- ¼ cup soy sauce, add more to taste
- 1 bunch spinach or moringga/malunggay leaves, thoroughly washed
- Place mung beans, water, and salt in a pot. Cover and cook over medium heat until mung beans are soft and mushy (about 45 minutes.)
- Meanwhile, heat oil in a pan and fry tofu over high heat until all sides are golden brown. Set aside.
- Using the same pan, lower heat and saute garlic, onions, and tomatoes until soft and mushy.
- Add back the tofu and mix well.
- Once the mung beans are soft and mushy, transfer the sauteed tofu to the pot. Mix well.
- Add kobocha squash and mushroom. Cover and cook until squash has softened, stirring occasionally.
- Season with soy sauce and salt to taste
- Mix in spinach or moringga leaves and put to a boil.
- Turn off heat and serve hot, preferably with rice on the side.
Recipe by ASTIG Vegan at https://www.astigvegan.com/video-recipe-how-to-make-mung-bean-stew/
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