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!!
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