Ginisang Togue (Sauteed Monggo Sprout)

Cooking MONGGO SPROUTS or TOGUE always brings me back to my grade school days. I remember my Science teacher asked the class to bring some monggo beans for an experiment. Fascinated and excited as I was, I brought lots of monggo sprouts next day. We placed the seeds on a pot of soil and poured with little water, placed under the sun and the next day, my monggo beans became monggo sprouts. Some of my classmates’ experiment was a fail but it didn’t matter. All of us graduated elementary. And I now cook monggo sprouts.

I sometimes could hardly find monggo sprouts or togue in our wet market but good thing, Robinson’s market seem to always have them in their vegetables section.

GINISANG TOGUE (Sauteed Monggo Sprout)

cooking oil
3 cloves garlic, peeled and crushed
1 onion, peeled and sliced
1/4 kilo pork, sliced
1/2 kilo togue, washed and drained
soy sauce
sugar
salt
pepper

Heat pan over medium heat. Add oil and pork. Cook until pork turns light brown. Add garlic and onion. Saute until aromatic.

Add togue. Cook for 5-7 minutes. Then add water, about a cup. Bring to boil.

Season with soy sauce, sugar, salt and pepper.

Serve your GINISANG TOGUE with steaming white rice.

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