Best Ginisang Togue
A quick, flavorful Filipino stir-fry made with mung bean sprouts, vegetables, and vegan luncheon meat. It’s a fast and healthy dish, perfect as a main or side for busy days!
Servings: servings
Calories: 306kcal
Ingredients
- ½ cup vegan luncheon meat diced
- 2 tablespoons olive oil
- ¼ cup red onions chopped
- 2 garlic cloves minced
- ½ cup red bell pepper sliced
- ¼ cup snow peas ends removed
- 1 ½ cups bean sprouts/togue washed
- 3 tablespoons vegetarian oyster mushroom sauce
- ⅛ teaspoon chili flakes
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
Cook the Luncheon Meat
- In a pan over medium heat, fry the vegan luncheon meat until browned.
- Remove from the skillet and transfer to a bowl.
Sauté the Aromatics
- In the same pan with the remaining oil, sauté red onions and garlic for 30 seconds.
Add Vegetables and Season
- Toss in the fried luncheon meat, red bell peppers, snow peas, and bean sprouts. Cook for 2 minutes while stirring.
- Add vegetarian oyster mushroom sauce and chili flakes.
- Season with salt and ground black pepper to taste.
Finish and Serve
- Add the lemon juice and mix well.
- Serve immediately.
Serving: 1gCalories: 306kcalCarbohydrates: 19gProtein: 20gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gSodium: 1368mgPotassium: 490mgFiber: 5gSugar: 8gVitamin A: 1356IUVitamin C: 80mgCalcium: 46mgIron: 10mg
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