Ginisang Monggo

Instructions

Rinse mung beans (1 cup). In a pot, add water (4 cups) and mung beans. Bring to a boil and simmer on medium/medium low until mung beans are soft, approximately 20 minutes. Do not drain any liquid as you'll be using it later.
In the meantime, prep your vegetables.
Once mung beans are cooked, you can start the cooking process. In a pot, heat oil (2 tsp), add in garlic (4 cloves) and onions (½). Saute on medium heat until onions are translucent and soft, approx 2-3 minutes.
Add in pork or chicken (½ lb) if using at this point. Saute until browned.
Once browned, add in tomatoes (2) and ginger (1 knob). Add in chicken bouillon (½–1 Tbsp). Cover and cook for 7-10 minutes or until pork is fully cooked, soft and tender.
Add in cooked mung beans plus all of the cooking liquid when you. If you are using shrimp (10) or chicharron (1 cup), add it in here. Cover and simmer for 5-7 min on medium heat.
Add in spinach (1 bunch). Let cook for 1-2 minutes until soft.
Mix until everything is well combined.
Season with salt, pepper, and fish sauce to taste. Serve with a garnish of chicharron and bowl of rice.