Looking for a quick and easy vegetable dish? Try this Ginisang Pechay with Oyster Sauce! It's nutritious and economical, and you can whip it up in no time. The perfect no-fuss weekday meal for the whole family!
Pechay is a staple ingredient in Filipino cooking, but it's more often relegated to the supporting role than the star of the show. In this recipe, this lowly vegetable is given the spotlight.
Ginisang Pechay with oyster sauce and ground pork is a simple vegetable dish you'd want on your meal rotation. It's ready in minutes with easy-to-find ingredients yet full of flavor and good-for-you nutrients.
What is Pechay
Pechay is a type of Chinese cabbage belonging to the Cheninsis cultivar. It has dark green leaf blades and a lighter rounded bottom with a mildly bitter taste.
The leafy vegetable is a common ingredient in Southeast Asian cuisine and is widely used in the Philippines in soups, stews, and stir-fries.
Pechay vs. Bok Choy
They're often regarded as the same vegetable, but there is a slight difference in appearance. The stem of Shanghai bok choy is green and wider, while the pechay is white and thinner. They can be used interchangeably in recipes.
- This recipe uses ground pork, but you can substitute ground beef or chicken. You can also use diced pork belly or shrimp for a switch in flavor.
- For a vegan version, use fried tofu instead of pork and vegetarian oyster sauce or soy sauce to season the dish.
How to prepare pechay
- Choose pechay with bright green leaves and firm stalks with no signs of wilting or bruising.
- Cut about half an inch of the stem and discard.
- Wash the leaves and stalks under cold running water or soak in a large bowl to remove dirt and grime. Drain well.
- Cut the sturdier stalks from the leaves and place in a separate bowl. They'll be added first to the pot to ensure even cooking.
Cut the sturdier stalks and separate. Add to the pot first to give them a head start from the leaves that are quicker to cook.
This stir-fried pechay is delicious and filling as a side dish or main entree. It makes the perfect lunch or dinner combo with hot steaming rice and fried fish.
- Allow to cool completely and transfer to a container with a tight-fitting lid. Refrigerate for up to 3 days.
- Reheat in a saucepan over medium heat, adding more water as needed. Or microwave until completely heated through.
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- ½ pound ground pork
- 1 tomato, chopped
- ¼ cup water
- 1 tablespoon oyster sauce
- 4 pieces pechay, about 4 cups, ends trimmed and cut into thirds
- salt and pepper to taste
- 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.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”