Vegetable Side dish you can add to any menu! You may also cook this as a main dish and just add and saute any meat you like with the veggies like sausage, pork, chicken and beef. Happy cooking!
Ginisang Togue, Carrots and Cabbage
1 pack of togue (mung bean)
1/2 a cabbage, sliced into squares
1 carrot, sliced
1/4 chicken bouillon cube
1 tbsp oyster sauce
2 tbsp soy sauce
1 onion, sliced
2 cloves garlic, minced
2 tbsp canola oil
1 cup water
¼ shrimp (optional)
In a large wok, heat oil and saute garlic and onions and shrimp until pinkish.
Season with bouillon cube, smash it and add the oyster sauce, soy sauce and water. Let the mixture boil. Lower heat to simmer, add the carrots, togue and cabbage.
Stir and let it cook for about a minute or two, making sure not to overcook the veggies. Serve with fried fish. Enoy!!
Credits: Cay Molina