Recipe Source: Healthy Heart, Healthy Family Manual for the Filipino Community
1 Tbsp corn oil
2 cloves fresh garlic, crushed (or 1 Tbsp minced)
1 C chopped white onions
1 C chopped tomatoes
1 C (4 oz) lean pork, thinly sliced
4 C water
3½ C precooked mung beans (from 1¾ C dried beans)
1 tsp salt
1 tsp ground black pepper
1 C shrimp, peeled and deveined
1 C frozen leaf spinach (about ⅔ of a 10-oz package)
Percent Daily Values are based on a 2,000 calorie diet.
In a large skillet, heat the oil, and sauté the garlic until lightly browned.
Add onions and tomatoes. Sautée until skin begins to curl.
Add pork, and sauté until lightly browned.
Add 4 cups water, and simmer pork for about 15 minutes.
Add the mung beans, and continue to simmer for 15 minutes.
Season with salt and black pepper.
Add the shrimp and frozen leaf spinach, and cook for 4 minutes or until done.
Tip: To cook dried mung beans: Wash and boil the uncooked mung beans in a large saucepan, in 6 cups of water. Cook until tender, about 1½ to 2 hours. Drain.
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