Recipe: Munggo Guisado (Sautéed Mung Beans with Chicken and Shrimp)

Munggo Guisado is one of my favorite Filipino dishes. It’s hearty, comforting, and delicious. Here is a variation of the recipe using chicken instead of pork.

Ingredients

• 1 cup mongo (mung beans), soaked in water for about 7 hours.
• 3 cups of water
• 2 tbsp vegetable oil
• 3 cloves of garlic, chopped
• 3 scallions, chopped (separate the white bulbs from green tops)
• 1 tomato, cubed
• 3 pieces of boneless chicken thighs, thinly sliced into strips
• 1 lb shrimp, shelled and deveined
• salt and freshly ground pepper, to taste
• 2 bunches of watercress
• 1 bell pepper, chopped into quarter-sized pieces
• 2 additional cups of water for the soup

Directions

1. Boil mung beans in 3 cups of water until tender, about 30 minutes.
2. In another pot, heat oil over medium heat. Add garlic and white scallion bulbs and sauté for about 3 minutes.
3. Add tomatoes and cook until softened.
4. Add chicken thighs and cook until tender.
5. Add shrimp and cook until pink, about 5 minutes.
6. Pour the boiled mung beans, pork, and 2 cups of water back into the pot.
7. Bring to a boil then add green tops of the scallions, bell pepper, and watercress.
8. Season with salt and pepper.
9. Cook for 2 more minutes and serve hot, ideally over rice. For added flavor, and saltiness, add a dash of patis.

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