Ingredients
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2 cups mung beans, green cooked
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1 tablespoon gingerroot, chopped small (if you like a strong ginger flavor you can add more. I usually do.)
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2 -3 medium tomatoes, chopped
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2 garlic cloves, minced
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1 onion
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1 1/2 cups bok choy, fresh and chopped
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1 cup vegetarian chicken broth (I use a few teaspoons of Mckays Vegan Chicken seasoning mixed with two cups water or you can use reg)
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salt (I use BRAGGS Liquid Aminos) or soy sauce, to taste (I use BRAGGS Liquid Aminos)
Instructions
- Blend onion and 1/2 cup vegetarian broth in the blender (you can also add the ginger root if you don't want to chop it).
- In a large pan cook blended onion & broth mixture, garlic, ginger, and tomatoes. Cook for about 3 minutes.
- Add the cooked green mung beans and remaining broth. Once it's begun to boil, add the pechay/bok choy and cook until it's smooth (between 4 to 8 minutes).
- Salt to taste. Tastes great served over cooked rice.