1. 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). 2. In a large pan cook blended onion & broth mixture, garlic, ginger, and tomatoes. Cook for about 3 minutes. 3. 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). 4. Salt to taste. Tastes great served over cooked rice. ---------------------------------------------------------------------------
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