Hi, Jamie.
This is a go-to dish in Filipino households. My Mom makes this
frequently, and we eat it with rice and a splash of Sriracha. She
substitutes bacon for the pork sometimes (my favorite), and leaves off
the prawns if she doesn't have any on hand. You can sub soy sauce for
the patis if you don't want to buy something you'll hardly use. You
can also leave off the chicharon if you don't like them.

Mongo Guisado


4 cups water
1 1/4 cups green mongo (mung) beans
2 tbsp oil
1/2 small onion, chopped
3-4 cloves garlic, chopped
1/2 cup diced pork
1 cup small prawns, peeled, heads discarded
2 tbsp patis (fish sauce)
Salt and pepper to taste
100 g (3 1/2 oz) chicharon (pork crackers), coarsely ground
Mongo Guisado Cooking Instructions
Soak the (mongo)mung beans in about 2 cups water for 4 hours.
Bring the same water to the boil and simmer beans until tender and
most of the water has been absorbed, about 20 to 30 mins. Set aside.
Heat oil in a casserole and sauté onion and garlic until soft and
fragrant. Add diced pork and sauté until brown.
Stir in mung beans and 2 cups fresh water. Bring to boil and simmer
over medium heat until pork is fully cooked (add more water if
Add the prawns and cook until they turn orange in color, about 1 to 2 mins.
Season with patis, salt and pepper.
Add the chicharon. Heat through; pour into serving bowls, and serve with rice.

On 2/8/18, Jamie Prater via Cookinginthedark
<cookinginthedark@acbradio.org> wrote:
> Hi, has anybody ever cooked mung beans and if so, how and what did you
> season them with and what else was in them?  I have read where you could
> sprout them for salad but this sounds way too complicated, so any other
> ideas would be most helpful.  Thanks and have a blessed day.
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