Monggo Guisado or mung bean stew is a staple dish in every Filipino household. It is a delicious, hearty and nutritious. In this recipe, we are doing the saute or guisa (or ginisa) version using the shrimp as the based flavor.
In a pot, boil monggo in 3 cups water for 20 to 25 minutes until tender. Transfer to a bowl. Set aside.
Heat oil in the same pot over medium heat. Add shrimp. Cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes. Remove from pot and transfer to a bowl.
Add oil in the same pot, saute onion and garlic. Cook until soft but not browned then add the tomatoes, cook until skin softens.
Add the vegetables. I suggest starting with the one that's longest to cook. In this recipe, I added the ampalaya or bitter gourd first. Saute for 2 minutes then added the rest of the vegetables.
Add the bagoong-isda sauce, cooked monggo, and remaining 1 cup of water. Simmer for 2 minutes then add leafy vegetables and shrimp. Cook for another minute and done!
Video
Notes
To make the shrimp easier to eat, peel off the shells but keep the head and tails intact. Lightly saute it for 1 to 2 minutes ONLY to keep the texture tender and juicy.
If you don’t have bagoong-isda, you can use fish sauce as a substitute.
See recipe for lists of other vegetable variations.
Cooking time will adjust depending on the vegetables you will use.
Nutrition: vegetables are not included in the calculation.