Togue Guisado (Sauteed Bean Sprouts)

Photo Courtesy of Love Bite


1/2 lb. pork, thinly sliced (optional)
1/4 lb king prawn
1 tbsp. vegetable oil
3 cloves garlic, minced
1 onion, chopped
1 carrot, thinly strips
Green beans sliced
5 tbsp. oyster sauce
pepper, to taste
1/2 to 1 lb. togue (bean sprouts)



Cook pork in a pan with oil over medium heat until it turns brownish in color.

Toss in garlic and onions; sauté for a few minutes until onions are soft and fragrant.

Add in carrot, green beans and pepper. Stir-fry for about 1 or 2 minutes until cooked through.

Pour in oyster sauce and toss your togue (bean sprouts). Cook for a 1 to 2 minutes. Make sure togue is not over cook it should be crispy. Season with salt if needed..but remember the oyster sauce is already a bit salty. Season according to your taste preference.


How to Make Homemade Togue:

In a shallow tray or bowl, add 1/3 cup dried munggo(mung beans) and pour 1/4 cup water. The beans should be partially submerge in water.

Wet a double layer of paper towels or clean towels; spread it over the beans and cover them completely.

Keep tray in a cool dark place in the basement or in a cabinet. Check if there’s enough water everyday. Always keep paper towel wet. Avoid adding too much water so it wont spoil.

Do not be tempt to peek under the paper towel until after 4th or 5th day. On that day the stems will start to come out.

It normally takes 7 to 10 days for the mung bean to separate from skin. Once skins are separated, fill ot with water until the skin floats. Drain water and skim of skin and discard. Cook it fresh for any of your recipe or store it in a clean plastic bag and keep refrigerated, best to use within 3 days.

Yield: 1-1/2 to 2 cups bean sprouts.