Pechay is predominant in Filipino cooking but although it is widely used in many dishes, it is more often relegated to the supporting role than the star of the show. In this ginisang pechay with oyster sauce recipe, this lowly vegetable is given the spotlight. Try it tonight, this is a budget-friendly dish that is sure to please the family.
Servings Author: Lalaine Manalo
▢1 tablespoon canola oil
▢1 onion, peeled and chopped
▢2 cloves garlic, peeled and minced
▢1/2 pound ground pork
▢1 tomato, chopped
▢1/4 cup water
▢1 tablespoon oyster sauce
▢4 pieces pechay, about 4 cups, ends trimmed and cut into thirds
▢salt and pepper to taste
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In a wide pan over medium heat, heat oil.
Add onions and garlic and cook until softened.
Add pork and cook, breaking apart with the back of the spoon, until lightly browned.
Add tomatoes and cook, mashing with the back of spoon, until softened.
Add water and bring to a boil. Lower heat, cover, and ontinue to cook until pork is cooked through.
Add oyster sauce. Season with salt and pepper to taste.
Add pechay (starting with tougher ends first) and cook, stirring regularly, for about 2 to 4 minutes or until tender yet crisp. Serve hot.