Wow! Has it been two weeks since my last recipe? I apologize, you guys. This time, I wasn’t busy having fun. In fact, I was busy honing my baking skills.
If you’re following me on Instagram, you probably know that I took a baking class last month on how to make French macarons and that I’ve been hard at work this past week mastering the art of these delicate pastries in the hopes that maybe one day soon, I will be able to share here on Kawaling Pinoy comprehensive tutorial on how to make them with ease right in your own kitchen. With how my recent attempt above looks, though, that one day soon seems like a long way from now. 😂
We all start somewhere, right? Nothing wrong with keeping hope alive, yes? With relentless practice and solid determination, the next recipe I’ll have up for you just might be Ube, Pandan or even Durian French macaroons!
For now, we’ll settle for ginisang togue.
OK, I shouldn’t say settle. Our vegetable dish for today may not be as fancy or as elaborate as French macarons but it’s definitely a league on its own in all its awesomeness. Quick and easy to make, budget-friendly, and delicious as it is nutritious, this stir-fry is sure to be a family favorite. It pairs perfectly with hot steamed rice and your favorite grilled meats or fried fish although I’ve been known to gobble platefuls of this all by its glorious self.
Here are some of my helpful tips on making ginisang togue:
- As bean sprouts are pretty bland in taste, I tend to go heavy and season the dish well with freshly-ground pepper. Not too spicy but just enough flavor punch to shake things up. 🙂
- A delicious ginisang togue is not only about the flavor but also texture. Make sure to cook on high heat so the vegetables stir-fry nicely instead of steaming into a soggy mess.
- Drain the vegetables well and do not add any liquid during cooking as the bean sprouts have a high water content and will dispel liquid as they continue to cook. The dish looks pretty dry in the pictures but by the time I was done taking photos, it had enough delightful juice to spoon over rice.
- I stir-fry the bean sprouts for a minute or two at the most, just until they’re heated through. To keep them as crisp as possible, take them off the heat while still a bit raw as they will continue to cook in the residual heat.
- 1 tablespoon oil
- 1 small onion, peeled and sliced thinly
- 2 cloves garlic, peeled and minced
- ¼ pound shrimps, peeled and deveined
- 1 tablespoon fish sauce
- 1 large carrot, peeled and cut thinly on a bias
- 10 to 12 pieces green beans, ends trimmed and cut thinly on a bias
- 1 package (16 ounces or about 4 cups) bean sprouts
- salt and freshly-ground pepper to taste
- In a wok or wide, heavy-bottomed skillet over high heat, heat oil. Add onions and garlic and cook until limp. Add shrimps and cook, stirring regularly, for about 1 to 2 minutes or just until color changes. Add fish sauce and cook for about 1 minute.
- Add carrots and green beans and cook, stirring regularly, for about 2 to 3 minutes or until tender yet crisp. Add bean sprouts and cook, stirring regularly, for about 1 to 2 minutes or just until heated through. Season with salt and pepper to taste. Remove immediately from heat and serve hot.