Philippines Monggo Beans And Pechay (Mung Beans And Bok Choi)

• 2 cups mung beans, green cooked
• 1 tablespoon gingerroot, chopped small (if you like a strong ginger flavor you can add more. I usually do.)
• 2 -3 medium tomatoes, chopped
• 2 garlic cloves, minced
• 1 onion
• 1 1/2 cups bok choy, fresh and chopped
• 1 cup vegetarian chicken broth (I use a few teaspoons of Mckays Vegan Chicken seasoning mixed with two cups water or you can use reg)
• salt (I use BRAGGS Liquid Aminos) or soy sauce, to taste (I use BRAGGS Liquid Aminos)

1. Blend onion and 1/2 cup vegetarian broth in the blender (you can also add the ginger root if you don't want to chop it).
2. In a large pan cook blended onion & broth mixture, garlic, ginger, and tomatoes. Cook for about 3 minutes.
3. Add the cooked green mung beans and remaining broth. Once it's begun to boil, add the pechay/bok choy and cook until it's smooth (between 4 to 8 minutes).
4. Salt to taste. Tastes great served over cooked rice.

mung beans, gingerroot, tomatoes, garlic, onion, bok choy, vegetarian chicken broth, salt

Taken from www.food.com/recipe/philippines-monggo-beans-and-pechay-mung-beans-and-bok-choi-305953 (may not work)