Sautéed Mung Bean and Spinach Stew with Garlic
A nourishing Filipino vegetable stew featuring tender mung beans and bright spinach leaves simmered with garlic and onion for a wholesome meal. This filipino-inspired vegetarian (vegetarian) ready in about 50 minutes pairs mung beans (munggo), rinsed, water, spinach leaves, washed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup mung beans (munggo), rinsed
- 4 cups water
- 4 cups spinach leaves, washed
- 1 medium onion, chopped
- 5 cloves garlic cloves, minced
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce (patis)
- 1/4 teaspoon black pepper
- to taste salt
Instructions
- Step 1: In a medium saucepan, combine 1 cup rinsed mung beans and 4 cups water. Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 30 minutes until mung beans are soft but not mushy.
- Step 2: While mung beans cook, heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 1 medium chopped onion and sauté for 4 minutes until translucent.
- Step 3: Add 5 minced garlic cloves to the skillet and cook for 1 minute until fragrant but not browned.
- Step 4: Pour the cooked mung beans with their cooking liquid into the skillet. Stir and simmer for 5 minutes to combine flavors.
- Step 5: Add 4 cups spinach leaves, 2 tablespoons fish sauce, 1/4 teaspoon black pepper, and salt to taste. Stir gently and cook for 3 more minutes until spinach is wilted and tender.
- Step 6: Adjust seasoning if needed and serve warm as a side dish or light main course.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Mung Bean and Spinach Stew with Garlic take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Mung Bean and Spinach Stew with Garlic?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mung beans (munggo), rinsed from drying out.
Can I substitute ingredients in Sautéed Mung Bean and Spinach Stew with Garlic?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Mung Bean and Spinach Stew with Garlic for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Mung Bean and Spinach Stew with Garlic vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
