Ginisang Pechay with Oyster Sauce

Looking for a quick and easy vegetable dish? Try this Ginisang Pechay with Oyster Sauce! It’s nutritional, provident and you can prepare it in no time. The perfect everyday mess for the whole family without any problems!
Pechay is a chief component in Filipino cuisine, but is more frequently relegated to the sidelines than the stars of the show. This lowly vegetable gets the limelight in this form.

Ginisang Pechay with Oyster Sauce and Minced Pork is a simple vegetable dish that you would want in your mess gyration. It’s ready in twinkles with readily available constituents, yet packed with flavor and salutary nutrients.

What’s Pechay

Pechay is a type of Chinese cabbage belonging to the cultivar Cheninsis. It has dark green splint blades and a lighter rounded base with a slightly bitter taste.

The lush herbage is a common component in Southeast Asian cookery and is extensively used in mists, stews and stir- feasts in the Philippines.

Pechay vs Bok Choy

They’re frequently considered the same vegetable, but there’s a slight difference in appearance. The stem of Shanghai bok choy is green and wider, while pechay is white and thinner. They can be used interchangeably in fashions.

How to prepare pechay

• Choose pechay with bright green leaves and firm stems with no signs of hanging or bruises.
• Cut off about half an inch of the stem and discard.
• Wash the leaves and stems under cold handling water or soak in a large coliseum of cold water to remove dirt and smut. Drain well.
• Cut the thicker stems from the leaves and put them in a separate coliseum. They will be added to the pot first to insure indeed cooking.

Quick tips

• This form uses ground pork, but you can also use ground beef or funk. You can also substitute sliced pork belly or shrimp to change up the flavor.
• For a vegan interpretation, use fried tofu rather of pork and submissive oyster sauce or soy sauce to flavor the dish.

Submission suggestions

This stir- fried pechay is succulent and filling as a side dish or main course. With hot fumed rice and fried fish, it makes a perfect combination for lunch or regale.

Storehouse of leavings

• Allow to cool fully and transfer to a vessel with a tight– befitting lid. Store in the refrigerator for over to 3 days.
• Heat in a saucepan over medium heat and add further water as demanded. Or microwave oven until completely hotted .