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Togue Guisado - Mung Beans Sprouts and Vegetables Stir-fry

Togue Guisado-Mung Bean Sprouts and Vegetables Stir-fry is a classic Filipino or Asian dish that can be served as an entree or side. Use store-bought mung bean sprouts or grow your own togue with dried monggo (mung beans) like I did, which I share in the procedure. The method of cooking is an easy, quick stir-fry flavored with savory-sweet Asian sauces. This is an Asian in America recipe. Serves 4.
Prep Time3 d
Cook Time14 mins
Total Time3 d 14 mins
Course: Dinner, Lunch, Vegetables
Cuisine: Asian, Filipino
Keyword: Togue Guisado Mung Bean Sprouts Stir Fry
Servings: 4 people
Calories: 79kcal
Author: Elizabeth Ann Quirino

Equipment

  • Large bowl and colander - to make the bean sprouts
  • large skillet or wok

Ingredients

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

For serving:

  • steamed rice

Instructions

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.

Cook's comments:

  • 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.

Nutrition

Serving: 1g | Calories: 79kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 1mg | Sodium: 139mg | Potassium: 10mg | Fiber: 1g | Sugar: 2g | Calcium: 3mg | Iron: 1mg