Ginisang Togue with Mushroom
Ginisang Togue with Mushroom. I have said this before, I just love Ginisang Togue. It is cheap easy to cook and can be cook styrfry together with any “sahog”. Today I made Ginisang Togue with Mushroom, to our vegetarian readers you may leave the pork and shrimp ingredients, better substitute the meat and seafood ingredients tofu. But for today our ginisang togue, I cannot cook it without the pork and shrimp ingredients it is a simple dish but full of flavors.
Okey still looking for other variants of our Ginisang Togue? Click the link list below to check out the recipes from our archives.
Ginisang Togue at Sigarillas
Ginisang Togue with Pork Giniling
Lumpiang Hubad, Naked Spring Rolls
Sautéed Mung Bean Sprouts
Ginisang Togue with Tokwa
Lumpiang Gulay, Lumpiang Togue
Here is the recipe of our Ginisang Togue with Mushroom.
250 grams mung bean sprouts, togue
150 grams oyster mushroom, tear to pieces
1 cup pork belly, cooked, cut into strips
1 cup small to medium shrimps, shelled
2-3 cloves, garlic, peeled, chopped
1 small size onion, peeled, chopped
1/2 small size tomato, chopped
1 small size carrot, cut into 2” strips
1 small size red bell pepper, trimmed, deseeded, cut into 2” strips
1 small size green bell pepper, trimmed, deseeded, cut into 2” strips
1/4 cup fish sauce, patis
In a wok or frying pan sauté garlic, onion and tomato until fragrant. Add in the pork and shrimps, stir cook for 2 to 3 minutes. Add in fish sauce and continue to stir cook for another 1 to 2 minutes. Add in about 1/2 to 1 cup of water, and simmer for 2 to 3 minutes. Now add in the carrots, bell pepper and mushroom, cook for another 2 to 3 minutes or until the carrots, bell peppers and mushrooms are just half cooked, correct saltiness if required. Then add in the mung bean sprouts and stir cook for another 2 to 3 minutes. Serve.