Ginisang Togue (Filipino Bean Sprouts Stir-Fry)
Ginisang Togue is a classic Filipino stir-fry featuring bean sprouts, shrimp, and crisp vegetables like carrots and green beans, quickly cooked over high heat and seasoned with fish sauce to create a light yet satisfying dish that embodies the Filipino talent for transforming simple ingredients into flavorful, economical meals.
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
- First, clean your bean sprouts and remove any dark spots and stringy tails. Keep them in a colander to drain completely. While they drain, peel and clean your shrimp. Then slice your carrots into thin diagonal strips, cut your green beans into diagonal pieces, thinly slice your onion, and mince your garlic.
- Heat your wok or large pan over high heat. Add your cooking oil and wait until it's hot and shimmering. Add the minced garlic and sliced onions, then cook them until the garlic becomes fragrant and onions turn clear, about 1-2 minutes.
- Add your shrimp to the pan and cook until they just start turning pink, about 1-2 minutes. Pour in the fish sauce and stir-fry for another minute to let the shrimp absorb the flavor.
- Add your sliced carrots and green beans to the pan. Stir-fry them for about 2-3 minutes or until they're tender but still crisp. Keep stirring to cook everything evenly.
- Now add your drained bean sprouts. This is important - cook them quickly over high heat, just until they're heated through but still crunchy, about 1-2 minutes. Add salt and black pepper to taste. Stir everything gently to keep the sprouts from breaking.
- Transfer your ginisang togue to a serving plate right away. Don't leave it in the hot pan or it will get soggy. Serve immediately while hot, best enjoyed with steaming rice.
- Remember: The whole cooking process should take no more than 10 minutes. Keep your heat high and your stirring gentle for the best results.
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
Calories: 227kcalCarbohydrates: 32gProtein: 21gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 91mgSodium: 457mgPotassium: 800mgFiber: 11gSugar: 10gVitamin A: 2071IUVitamin C: 55mgCalcium: 152mgIron: 3mg
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