Go Back
+ servings
Ginisang Pechay with ground pork in a pan
Print Recipe
4 from 8 votes

Ginisang Pechay

Ginisang Pechay with Oyster sauce and ground pork is an easy vegetable dish you'd want on your meal rotation! It's ready in minutes with simple ingredients yet turns our full of flavor and good-for-you nutrients. It makes the perfect lunch or dinner combo with hot steaming rice and fried fish.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Entree, Side Dish
Cuisine: Filipino
Servings: 4 Servings
Calories: 198kcal


  • 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.



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.


Calories: 198kcal | Carbohydrates: 4g | Protein: 10g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 158mg | Potassium: 248mg | Fiber: 1g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1mg