Sauteed Mung Beans with Pork, Shrimp and Spinach or Guinisang mungo na may Baboy, hipon at Spinach for Filipinos

Recipe Yield: Servings for Four

Ingredients:
1 cup mung beans, soaked in water for 5 to 8 hours, rinsed and drained.
3-4 cups water and more for soaking
1/2 lb. pork chop, sliced
1 tsp. sesame oil
1 tsp. oyster sauce
1 tsp. soy sauce
1 tbsp. Olive oil
1 clove garlic, crashed and minced
1/4 med. sized onion, (or 1 piece. shallot) sliced
1 med. sized tomato, sliced
10 pieces uncooked shrimps or more, peeled and deveined
3 cups fresh spinach, washed and drained
Salt and pepper to taste

Procedure:
1. Pour about 3 to 4 cups of water in a pot and let the beans boil until beans are soft and breaking.
2. In a separate bowl, marinate pork with sesame oil, oyster sauce, soy sauce and some sprinkle of ground black pepper. Cover and marinade for an hour. Meanwhile, seasoned shrimp with salt for few minutes.
3. Pour in the Olive oil, pan-fry the pork until it's brown and set aside. On the same pan, pan-fry shrimp until their color changed to orange and is no longer transparent then aside.
4. In a separate pan, pour in the oil used to pan-fried the pork and shrimp. (This is done so the dark residue from the pan-frying won't be in your food.) Saute the onion, garlic and tomatoes. Pour the sauteed ingredients to the pot where the cooked mung beans are. Simmer and season with salt and pepper. Turn off the stove.
5. Pour the sauteed mung beans in a bowl and add the spinach, pork and Shrimp. Or, let it cool for 2 to 3 mins. before adding the spinach,pork and shrimp.
6. Serve hot and enjoy!

This is a Lannie Armstrong recipe. Feel free to share and use it for your home cooking.

Food for the Soul

Be kind to one another, tender-hearted, forgiving each other, just as God in Christ also has forgiven you.

Ephesians 4:32, NASB