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Ginisang Pechay at Giniling With Oyster Sauce - Panlasang Pinoy
Ginisang Pechay at Giniling With Oyster Sauce - Panlasang Pinoy
You are here: Home / Recipes / Ginisang Pechay at Giniling with Oyster Sauce
Ginisang Pechay at Giniling with Oyster Sauce is a quick and easy dish to cook during busy
days. It only takes less than 30 minutes to prepare, it is healthy, and delicious. Your family
will love it!
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12/20/2019 Ginisang Pechay at Giniling with Oyster Sauce - Panlasang Pinoy
I was fortunate enough to find some fresh pechay at my local grocery store. This does not
happen everyday. I often see bok choy, which is a close relative of pechay. The store
owners might have imported it from Mexico, or ordered it from a warmer place such as
California or Florida. It does not matter where it came from, as long as I have access to it
here in the suburbs of Chicago whole year long.
My family loves to eat pechay. It is healthy and inexpensive. I can also cook many different
dishes using this ingredient. This recipe that I am sharing today is quick, easy, and yummy.
Make it anytime you please.
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Add oyster sauce and water. Let boil. The oyster sauce provides flavor to the entire dish.
You can adjust the overall taste by adding salt and pepper later on.
Put the chopped pechay into the pot. Use more than 2 bunches if preferred. Let it cook for 3
minutes and serve after seasoning with salt and pepper.
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I enjoy eating this dish with rice and fried fish. I think that it is a good combination. What do
you usually have with ginisang pechay?
Try this Ginisang Pechay at Giniling with Oyster Sauce. Happy Cooking!
Servings 4 People
Calories 284kcal
Author Vanjo Merano
Ingredients
2 bunches pechay chopped
6 ounces ground pork
4 tablespoons oyster sauce
1 piece onion chopped
4 cloves garlic minced
1 cup water
Salt and ground black pepper to taste
3 tablespoons cooking oil
US Customary - Metric
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Instructions
1. Heat oil in a pan. Saute onion and garlic.
2. Once the onion softens, add ground pork. Continue to saute until color turns light
brown.
3. Add oyster sauce and water. Stir. Cook uncovered in medium heat until water
reduces to half.
4. Put the pechay into the pan. Cover and cook for 2 minutes.
5. Season with salt and ground black pepper.
04 08 26 26
6. Serve with rice. Enjoy!
Nutrition
Calories: 284kcal | Carbohydrates: 15g | Protein: 14g | Fat: 20g | Saturated Fat: 4g |
Cholesterol: 31mg | Sodium: 793mg | Potassium: 1242mg | Fiber: 5g | Sugar: 6g | Vitamin
A: 18766IU | Vitamin C: 192mg | Calcium: 464mg | Iron: 4mg
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