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Munggo Guisado (Sauteed Mung Beans) Recipe

Download Munggo Guisado (Sauteed Mung Beans) Recipe pdf document (222k) handout.


  • 1 tablespoon corn oil
  • 2 cloves fresh garlic, crushed (or 1 tablespoon, minced)
  • 1 cup white onions, chopped (1 medium)
  • 1 cup raw tomatoes, chopped (2 small)
  • 1 cup raw lean pork, thinly sliced (4 ounces)
  • 1 cup raw shrimp, peeled (4 ounces)
  • 1 cup leaf spinach, frozen (about 2/3 of a 10-ounce package)
  • 3½ cups precooked mung beans (from 1¾ cups dry beans) - To cook dry, uncooked mung beans: Wash and boil the uncooked mung beans in a large saucepan, using 6 cups of water. Cook until tender, about 1½ to 2 hours. Drain.
  • 4 cups water
  • 1 teaspoon salt
  • 1 teaspoon ground pepper


  1. In a skillet, heat oil, and saute crushed garlic until lightly brown.
  2. Add onion and tomatoes. Saute until skin begins to curl.
  3. Add pork, and saute until lightly brown.
  4. Add water, and simmer pork for about 15 minutes.
  5. Add the sauteed mix to mung beans, and continue to simmer 15 minutes.
  6. Season with salt and ground pepper.
  7. Add peeled shrimp.
  8. Add frozen leaf spinach, and cook 4 minutes until done.

Nutritional Information

  • Yield: 8 servings

  • Serving size: 1 cup
  • Each serving provides:
    • Calories: 160 kcal
    • Total fat: 3.5 g
    • Saturated fat: 1 g
    • Cholesterol: 35 mg
    • Sodium: 350 g
    • Total Fiber: 8 g
    • Protein: 13 g
    • Carbohydrate: 19 g
    • Potassium: 370 mg

Quick Facts

This side dish is heart healthy because:

  1. It is made with vegetables, seafood (shrimp), and lean meat.
  2. A small amount of corn oil is added.
  3. The pork is simmered slowly in moist heat.

Source: Filipino American Food Practices, Customs, and Holidays, American Dietetic Association, 1994.

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Information on this page is taken from the English print version of “Healthy Heart, Healthy Family: A Community Health Worker's Manual.” U.S. Department of Health and Human Services, National Institutes of Health, National Heart Lung and Blood Institute, NIH Publication No. 08-3674, Originally Printed 1999, Revised May 2008.

Last Updated March 2012

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