How to make Mung Bean Stew
 
 
Ingredients
  • 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
Instructions
  1. 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.)
  2. Meanwhile, heat oil in a pan and fry tofu over high heat until all sides are golden brown. Set aside.
  3. Using the same pan, lower heat and saute garlic, onions, and tomatoes until soft and mushy.
  4. Add back the tofu and mix well.
  5. Once the mung beans are soft and mushy, transfer the sauteed tofu to the pot. Mix well.
  6. Add kobocha squash and mushroom. Cover and cook until squash has softened, stirring occasionally.
  7. Season with soy sauce and salt to taste
  8. Mix in spinach or moringga leaves and put to a boil.
  9. 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/