Ginisang Togue, Carrots and Cabbage

Ginisang Togue, Carrots and Cabbage
Photo Credits: Cay Bautista Molina


  • 1 pack of togue (mung bean)
  • 1/2 a cabbage, sliced into squares
  • 1 carrot, sliced
  • 1/4 chicken bouillon cube
  • 1 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 2 tbsp canola oil
  • 1 cup water
  • ¼ shrimp (optional)


  1. In a pan, heat canola oil and saute garlic and onions and shrimp.
  2. Add the bouillon cube, smash it and add the oyster sauce, soy sauce and water. Bring the mixture to a boil.
  3. Lower heat to simmer, add the carrots, togue and cabbage.
  4. Mix. Let cook for about a minute or two, making sure not to overcook the veggies. Serve and enjoy!

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