I made my own togue (mung bean sprouts) from dried monggo I had in the pantry. So, I cooked an easy Filipino dish, Togue Guisado – Bean Sprouts with Vegetables Stir-Fry. Last Tuesday, we had a strong hurricane which caused massive damage to the northern and central areas of New Jersey.
We lost electricity. I couldn’t cook or work on my writing as much. I was bored. But, I was inspired by my cousin Pacita Adea D’Arcy when she posted photos of her own mung bean sprouts on Facebook. She taught me how to sprout my own togue. I’ll share that with you as a bonus, in the procedure. The process of making togue at home is easier than anything. It jump started my energy and optimism. With everything going on in the world due to the pandemic, we can fall into a slump of sadness, listlessness, and lose motivation. I once read on Oprah Magazine that “the real enemies of energy are anxiety and hopelessness.” I did not want to give in to those feelings.
In the Philippines, monggo is used in a lot of dishes – from vegetables to snacks and sweets. I always have a bag of these dried beans in stock. The wet mung beans sprouted fast in three days. It was wonderful to watch the green beans sprout tiny, white wisps of threads that grew thicker and longer. Soon, the togue was ready to be made into an easy stir-fry. I added pork cubes, crisp green beans and fresh cherry tomatoes. The dish cooked fast. As I stir-fried the togue tendrils together with the crunchy vegetables, the lights came on and power was restored. So did my energy and optimism. In my heart, I knew we could overcome the challenges these times bring us. I was grateful.
Togue Guisado - Mung Beans Sprouts and Vegetables Stir-fry
- Large bowl and colander - to make the bean sprouts
- large skillet or wok
For the togue (bean sprouts)
- 1/2 cup dried monggo (mung beans)
- water, to wash the monggo
For the stir-fry:
- 2 Tablespoons vegetable oil
- 2 cloves garlic, peeled and minced
- 1 whole medium-sized white or yellow onion, sliced
- 1/4 pound pork belly or pork shoulder, cubed, 1-inch pieces
- 1 cup cherry tomatoes, sliced in halves
- 2 Tablespoons toyo (soy sauce)
- 2 Tablespoons Shao xing rice wine
- 2 Tablespoons Hoisin sauce
- 1 cup broth (vegetable or chicken)
- 2 cups sliced green beans, 2-inch pieces
- 3 cups togue (mung bean sprouts)
- 1/8 teaspoon sesame oil
- 1 pinch salt
- 1/2 teaspoon ground black pepper powder
- steamed rice
How to make togue (bean sprouts):
- Day 1: Take 1/2 cup dried monggo beans and wash it in water. Drain liquid.Place the monggo beans in a colander, with a bowl that fits underneath. Cover with paper towels.Repeat washing the monggo beans for 3 times throughout the first day. Drain liquid. Keep the monggo in the colander. Cover with paper towels.Day 2: Repeat process - wash monggo. Drain liquid. Cover with paper towels. Do this procedure 3 times during the day.Day 3: Repeat process - wash monggo. Drain liquid. Cover with paper towels. Do this procedure 3 times a day. By the third day, you will notice the beans have fully sprouted with the thin, white tendrils about 1/2 to 1 inch in length. The half cup of dried monggo beans yields about 3 cups of togue (bean sprouts) by day 3.They are ready to be cooked in the stir-fry. Wash the togue. Drain. Set aside.
To cook the Togue Guisado :
- In a large skillet or wok, over medium-high heat, add the oil. When oil is hot enough, saute the garlic and onions.Add the pork cubes and tomatoes. Cook for about 5 to 6 minutes till meat turns brown. Pour the soy sauce, rice wine, Hoisin sauce and broth. Add the green beans. Cover and continue cooking till green beans are soft, for about 7 minutes.When green beans are soft, add the togue. Mix with the rest of the ingredients. The togue sprouts cook for only 1 minute. Do not overcook or they get soft and wilted.Season with sesame oil, salt and pepper.Serve warm with rice.
- Keep togue clean: When growing the togue (bean sprouts), be sure to keep the bowl, the colander, and kitchen space around clean. Bacteria can easily form. Wash the togue well in those 3 days. Make sure your own hands are clean.Store leftover unused togue in a dry, resealable plastic bag, in the refrigerator. It will keep up to 3 days. Cook it as soon as possible before they wilt.You can also uise store-bought togue from Asian markets if you prefer. Store immediately in the refrigerator and cook them right away.Ingredient substitute: You can substitute shrimps, cubed chicken or beef, in the same amount (1/4 pound) indicated if preferred, instead of pork. I have done it and it's just as delicious.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe?I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. I also have more classic recipes inspired by my mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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