Ginisang Togue was my go-to dish every Friday during Lent when we observed our no-meat days. I’ve perfected this recipe over countless meals, learning my Lola’s secret of keeping the bean sprouts perfectly crisp while letting the shrimp flavor infuse every bite.
It’s amazing how this humble vegetable dish – made with fresh togue, plump shrimp, and a splash of patis – has become my family’s most requested ulam, especially on busy weeknights when I need something quick but satisfying.
I love how this Ginisang Togue recipe transforms affordable ingredients into something truly special in just 20 minutes. The key is keeping those bean sprouts crispy (I’ll share my tried-and-tested tips below) and being generous with the garlic and patis.
Why You’ll Love This Recipe
- Ready in just 20 minutes – perfect for busy weeknight dinners
- Budget-friendly yet nutritious
- Crispy, fresh, and light – never soggy
- Versatile – easily customizable with different proteins and vegetables
- Naturally low in calories but filling
- Authentic Filipino flavors with a modern touch
Ginisang Togue (Filipino Bean Sprouts Stir-Fry)
Equipment
- Wok or large skillet (kawali) for high-heat stir-frying
- Sharp knife (kutsilyo) for precise vegetable cutting
- Cutting board (Sangkalan) for preparation
- Colander (salaan) for draining bean sprouts
- Wooden spoon (sandok na kahoy) for stirring without damaging vegetables
- Measuring spoons (panukat) for accurate seasoning
Ingredients
Main Ingredients:
- 450 g 4 cups bean sprouts (togue), thoroughly cleaned
- 225 g shrimp hipon, peeled and deveined
- 1 large carrot karot, julienned
- 12 pieces green beans sitaw, sliced diagonally
- 1 medium onion sibuyas, thinly sliced
- 2 cloves garlic bawang, minced
Seasonings:
- 1 tablespoon canola oil mantika
- 1 tablespoon fish sauce patis
- Salt asin to taste
- Freshly ground black pepper paminta to taste
Instructions
- Start by thoroughly cleaning your bean sprouts (togue), removing any dark spots and stringy tails. Keep them in a colander (salaan) to drain completely until needed. While waiting, peel and devein your shrimp (hipon), then slice your carrots (karot) into thin, diagonal strips, cut the green beans (sitaw) diagonally, and thinly slice your onions (sibuyas). Finely mince the garlic (bawang).
- Place your wok or large skillet (kawali) over high heat (malakas na apoy) and add your cooking oil. Once the oil is hot and shimmering, add your minced garlic and sliced onions. Gisahin (sauté) them until the garlic becomes aromatic and the onions turn translucent, about 1-2 minutes. Make sure your heat stays high to prevent the vegetables from becoming soggy (malanta).
- Add your peeled shrimp to the pan and cook until they just start to turn pink, about 1-2 minutes. Pour in the fish sauce (patis) and stir-fry for another minute, allowing the shrimp to absorb the flavors. Be careful not to overcook the shrimp as they can become tough (matigas).
- Next, add your sliced carrots and green beans to the pan. Haluin (stir-fry) them for about 2-3 minutes or until they’re tender-crisp (malambot-matigas). Keep the ingredients moving in the pan to ensure even cooking and to prevent burning.
- Finally, add your drained bean sprouts to the pan. This is the most crucial step – you’ll want to cook them quickly over high heat, just until they’re heated through but still maintain their crunch (malutong), about 1-2 minutes. Season with salt (asin) and freshly ground black pepper (paminta) to taste. Remember, magaan ang kamay sa paghalo (stir gently) to keep the sprouts from breaking.
- Immediately transfer your ginisang togue to a serving plate once done. Letting it sit in the hot pan will cause the vegetables to continue cooking and become soggy. Serve your dish right away while it’s still hot and the vegetables are fresh and crispy. Masarap itong ipares sa mainit na kanin (This pairs perfectly with hot rice).
- Note: Control your heat throughout cooking – you want it hot enough to stir-fry but not so hot that it burns your ingredients. Your total cooking time should be no more than 8-10 minutes to maintain the perfect texture of your vegetables.
Tips from Lola’s Kitchen
- Never wash bean sprouts until ready to cook
- Remove the stringy tails for better presentation
- Keep heat high throughout cooking
- Don’t overcrowd the pan – cook in batches if needed
- Stop cooking while vegetables are still slightly crisp
Nutrition
Traditional Serving Suggestions
- With steaming white rice (kanin)
- Paired with fried fish (pritong isda)
- As side dish for grilled pork (inihaw na baboy)
- With calamansi and extra patis on the side
- As part of a larger Filipino meal spread
Troubleshooting
- Soggy Bean Sprouts?
- Ensure vegetables are well-drained
- Use higher heat
- Cook for shorter time
- Too Salty?
- Add a squeeze of calamansi
- Balance with extra vegetables
- Too Bland?
- Add more patis gradually
- Increase black pepper
- Consider adding chilies
Ingredient Alternatives
- Protein: Tofu, ground pork, chicken strips
- Vegetables: Snow peas, celery, bell peppers
- Fish sauce: Oyster sauce, soy sauce
- Canola oil: Vegetable oil, coconut oil
Storage & Reheating
- Storage: Refrigerate in airtight container for up to 2 days
- Not recommended for freezing
- Reheat: Quick stir-fry over high heat
- Best consumed fresh
Variations
- Spicy Version (Maanghang)
- Add sliced bird’s eye chilies (siling labuyo)
- Vegetarian (Gulay Lang)
- Replace shrimp with tofu or mushrooms
- Seafood Deluxe (Seafood Special)
- Add squid and mussels
Frequently Asked Questions
Q: Why are my bean sprouts turning brown? A: This usually happens when they’re old or overcooked. Use fresh sprouts and cook quickly.
Q: Can I prepare ingredients in advance? A: Yes, except for washing bean sprouts. Clean them just before cooking.
Q: How do I keep the vegetables crispy? A: Use high heat and cook quickly. Don’t overcook.
Q: Is this dish keto-friendly? A: Yes, bean sprouts are low in carbs. Skip the carrots for fewer carbs.
Q: Can I make this in advance for parties? A: Best served fresh. If needed, prepare ingredients ahead but cook just before serving.
The Story Behind Ginisang Togue
In the bustling streets of Manila’s Chinatown, Binondo, lies the fascinating origin of Ginisang Togue, a dish that perfectly embodies the harmonious blend of Filipino and Chinese culinary traditions. Bean sprouts, known locally as togue, were introduced to Filipino cuisine through Chinese merchants who established themselves in the Philippines as early as the pre-colonial period. These humble sprouts quickly became a staple in Filipino kitchens, prized for their affordability, versatility, and nutritional value.
What began as a simple Chinese stir-fry transformed into something uniquely Filipino with the addition of patis (fish sauce) and local vegetables. Home cooks across the Philippines adapted the dish to suit local tastes and ingredients, creating countless regional variations. In coastal areas, fresh seafood like shrimp became a popular addition, while inland communities often opted for tofu or pork. This adaptability has helped Ginisang Togue maintain its place as a beloved dish in Filipino households for generations.
Today, Ginisang Togue represents the essence of Filipino home cooking – the ability to create something extraordinary from ordinary ingredients. It’s a staple during Lenten season when many Filipino Catholics observe meatless Fridays, and it’s a go-to recipe for busy mothers looking to prepare quick, nutritious meals on a budget. The dish has also gained popularity in contemporary Filipino cuisine as more people embrace healthier eating habits, appreciating its high protein content and low calorie profile.
What makes this dish particularly special is how it showcases the Filipino principle of “sangkap” or making the most of simple ingredients. The key lies in the technique of high-heat stir-frying, which preserves the sprouts’ signature crunch while infusing them with the savory flavors of shrimp and fish sauce. This cooking method, passed down through generations of Filipino families, ensures that even the most basic ingredients are transformed into a dish worthy of any Filipino feast or “handaan.”
Whether served in humble carinderias (local eateries) or prepared in modern Filipino kitchens, Ginisang Togue remains a testament to the ingenuity and resourcefulness of Filipino cooking. Its enduring popularity proves that sometimes the simplest dishes can bring the most satisfaction to the Filipino table.
