Ginisang Togue at Tokwa (Sauteed Mung Bean Sprout with Teriyaki Style Sauce)

Vegetable recipe of the week is an Asian cuisine to love.

Bean sprouts are a good source of digestive enzymes, which are essential for the dietary breakdown of protein, carbohydrates and fat. A yummy appetizer or good as a main dish served with hot cup of rice. This recipe can go with pork strips or beef with fried tofu cubes.  Toss in teriyaki style sauce with Tofu and Pork and Bean Sprouts. Sweet and so light in taste.

Ingredients:

1 Kilo Mung Bean Sprouts

1/4 Kilo Pork strips

5 pcs Hard Tofu (tokwa) slice in small cubes about the size of a thumb

1 Red Onion chopped finely

1 Clove garlic chopped finely

1 Knorr Beef cube

2 tbsp ginger chopped finely

3-4 tbsp Oyster Sauce

1/4 cups soy sauce

2 cups water

4 tbsp cornstarch dissolved in 1 cup cold water

4 tbsp Butter

5 tbsp Brown Sugar

Salt and Pepper

Procedure:

1. Blanch Mung Bean sprout in water for 1 hour and wash thoroughly in running water to remove distinct taste. Drain water thoroughly. Let air dry and set aside.
2. Boil pork strips in water, with salt and pepper and herbs. You can also use laurel leaves. I used dried thymes and dried basil. This will add aromatic flavor to your pork strips. Simmer for 30-45 mins or until tender. Drain and set aside
3. On a pan fry tofu until golden brown, drain oil and set aside
4. On the same pan, saute garlic, onion, ginger in butter, add in soy sauce, oyster sauce and water and cornstarch dissolved in cold water. Add in pinch of salt, sugar and beef cube. Simmer until sauce is thick.
5. Once sauce is thick, you can add the pork strips and simmer for a few minutes.
6. Add in tofu and bean sprouts. Mix and cook for 2-3 minutes.
7. Taste test. It should be sweet and salty in between.
8. Turn off heat. Ready to serve!