Ginisang Togue with Pork Giniling

Ginisang Togue with Pork Giniling. I love ginisang togue, it have been always my preferred vegetable side dish whenever I had a change to eat in a carinderia or fast food court back home. Most would likely choose pinakbet or chopsouey but for me I would opt to ginisang togue. Today I am sharing a version of ginisang togue with ground pork. Cooking is straight forward it is basically the same with my other ginisang togue in the archives.

Ginisang Togue at Sigarillas 
Ginisang Togue with Mushroom 
Lumpiang Hubad, Naked Spring Rolls 
Sautéed Mung Bean Sprouts 
Ginisang Togue with Tokwa 
Lumpiang Gulay, Lumpiang Togue 
Ginisang Togue

Here is the recipe of my Ginisang togue with Pork Giniling, enjoy.

Ingredients:

3-4 cups mung bean sprouts, togue
1 cup gound pork
1 small bunch green beans, trimmed, sliced thinly/diagonally
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 gree bell pepper, trimmed, deseeded, cut into 2” strips
1/4 cup fish sauce, patis
salt
cooking oil

Cooking procedure:

In a wook or frying pan sauté garlic, onion and tomato until fragrant. Add in the ground pork and stir cook for 3 to 5 minutes or until it start to render fats. 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 3 to 5 minutes. Now add the  green beans, carrots and bell pepper and cook for another 2 to 3 minutes or until the green beans, carrots and bell peppers 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.