Mongo Guisado with Shrimp
Recipe type: Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 6
Mung beans are the star of this dish which features onion, garlic, ginger, and tomatoes. We opted for shrimp, but this could be made with other meats. If you are using chunks of chicken or pork, I would recommend that you saute the meat with the onion, garlic, and tomatoes in the beginning then add it to the cooked beans in the final steps.
  • 1 cup dry mung beans
  • 4 cups chicken broth
  • 1-2 cups of water
  • ½ teaspoon fresh ginger, minced
  • 2 tablespoons of fish sauce (or to taste)
  • 2 tablespoons of vegetable or coconut oil
  • 1 medium onion, chopped
  • 2-3 cloves garlic, minced
  • 1 medium tomato chopped
  • ½ pound of peeled and deveined shrimp (you can substitute chicken or pork for shirmp)
  • 5 ounce package of fresh spinach, chopped.
  1. Check mung beans for debris, rinse, and place in a pot with 3 cups chicken broth and the ginger.
  2. Place on heat, and bring to boil.
  3. Cook Beans for 30 - 45 minutes until they begin to soften.
  4. Add fish sauce and continue to cook beans until they are very tender adding the additional 1-2 cups of water as needed to keep them from drying out. I usually add ½ cup more at a time when the water level begins to drop below the surface of the beans.
  5. While the beans continue cooking, saute onion and garlic in oil until translucent. (If you are using a meat other than shrimp, begin cooking the meat with the onion and garlic.)
  6. When onion and garlic are translucent, add diced tomato.
  7. Continue cooking until tomato begins to disintegrate.
  8. Add reserved cup of chicken broth and bring to a boil. Remove from heat and cover until ready to add to beans.
  9. Chop spinach into bite sized pieces if desired. (You can also just put whole leaves into the dish.)
  10. When mung beans are tender, stir in onion, garlic, and tomato mixture to the pot of beans.
  11. Return pot to a boil and allow to simmer for 5 minutes.
  12. Add shrimp to pot . cover. and allow to cook for 5 minutes or until the shrimp have turned pink.
  13. Pile raw spinach on top of the stew and cover.
  14. Allow spinach to steam for about 3 minutes or until it has wilted.
  15. Stir spinach into beans and mix well.
  16. Ladle into bowls and serve. My friends from the Philippines insist this must be served with a side of white rice.
Recipe by Patty Cake's Pantry at