Ginisang Pechay (Sautéed Pak Choy)

Sauteed pak choy with ground pork and oyster sauce

Prep Time5

Cook Time30

Course: Main Course

Cuisine: Filipino

Keyword: budget recipe, filipino recipe, pak choy recipe, pechay recipe

Servings: people

Calories: 272kcal

Author: Vanjo Merano

Heat oil in a pan. Sauté garlic, onion, and tomato.
1 piece onion, 4 cloves garlic, 2 pieces tomato
Add the ground pork. Continue to sauté until color turns light brown.
4 ounces ground pork
Pour-in soy sauce and add the oyster sauce. Stir.
1 tablespoon soy sauce, 2 tablespoons oyster sauce
Add 3/4 cup water. Cover the pan. Continue cooking until the water evaporates completely.
1 cup water
Add the pechay. Sauté for 1 minute.
3 bunches pechay
Pour remaining water and season with salt and ground black pepper. Cook for 2 minutes.
1 cup water, Salt and ground black pepper to taste
Serve with rice. Enjoy!

Pechay - While pak choy is the main ingredient for this recipe, there are plenty of substitutes if this ingredient is not available. You can use bok choy, Napa cabbage, and regular cabbage as substitutes.
Ground pork - This can be an optional ingredient if you don't feel like having meat in your dish. You may also use the following as substitutes: tofu, ground chicken, ground beef, and ground turkey.
Tomato - Ripe tomatoes are best. I used plum tomatoes for this recipe, but feel free to use any kind. Simply dice these or you can slice it into wedges,
Onion - I like using sweet onion varieties when sauteeing. This was the reason why I chose yellow onion. However, feel free to use white or red onion varieties - or even shallots. Mince, chop, dice - it does not matter.
Garlic - This is an essential ingredient that brings aroma to the dish. Simply mince it or use a garlic press. I don't recommend using garlic paste as it can cause the oil to splatter when sauteed.

This dish is best served with steamed rice. Jasmine rice is best for this, but sometimes I pair it with brown rice when I want to consume more fiber.