Ginisang Pechay at Giniling with Oyster Sauce

Ginisang Pechay at Giniling with Oyster Sauce

Ginisang Pechay at Giniling with Oyster Sauce is a snappy and simple dish to cook during occupied days. It just takes under 30 minutes to set it up, is sound, and delectable. Your family will love it!

I was lucky enough to locate some crisp pechay at my nearby supermarket. This doesn’t occur regular. I regularly observe bok choy, which is a nearby relative of pechay. The storekeepers may have imported it from Mexico, or requested it from a hotter spot, for example, California or Florida. It doesn’t make a difference where it originated from, as long as I approach it here in suburbia of Chicago entire year long.

My family wants to eat pechay. It is solid and cheap. I can likewise cook a wide range of dishes utilizing this fixing. This formula that I am sharing today is brisk, simple, and yummy. Make it whenever you please.

Ginisang Pechay at Giniling with Oyster Sauce

Instructions Heat oil in a pan. Saute onion and garlic. Once the onion softens, add ground pork. Continue to saute until color turns light brown. Add oyster sauce and water. Stir. Cook uncovered in medium heat until water reduces to half. Put the pechay into the pan. Cover and cook for 2 minutes. Season with salt and ground black pepper. Serve with rice. Enjoy! Nutrition Calories: 284kcal | Carbohydrates: 15g | Protein: 14g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 793mg | Potassium: 1242mg | Fiber: 5g | Sugar: 6g | Vitamin A: 18766IU | Vitamin C: 192mg | Calcium: 464mg | Iron: 4mg

The most effective method to Cook Ginisang Pechay at Giniling with Oyster Sauce

Cooking this dish is exceptionally direct. New cooks will appreciate cooking this dish. Start by sauteeing onion and garlic. Keep cooking until the onion mollifies. Try to watch out for the garlic so it won’t get scorched. Include the ground pork and cook until it turns light darker. You should blend it frequently as it cooks for the ground meat to release up. Ground chicken or turkey can be utilized as an option in contrast to pork.

Include clam sauce and water. Let bubble. The clam sauce gives flavor to the whole dish. You can change the general taste by including salt and pepper later.

Put the cleaved pechay into the pot. Utilize multiple bundles whenever liked. Give it a chance to cook for 3 minutes and serve in the wake of flavoring with salt and pepper.

I appreciate eating this dish with rice and seared fish. I believe that it is a decent mix. What do you more often than not have with ginisang pechay?

Attempt this Ginisang Pechay at Giniling with Oyster Sauce. Cheerful Cooking!

Ginisang Pechay at Giniling with Oyster Sauce

Sauteed bok choy and ground pork with oyster sauce. This simple vegetable dish is best enjoyed with warm white rice. You can also pair it with fried fish.
 Prep Time 5 minutes
 Cook Time 20 minutes
 Servings 4 People
 Calories 284 kcal

Ingredients

  • 2 bunches pechay chopped
  • 6 ounces ground pork
  • 4 tablespoons oyster sauce
  • 1 piece onion chopped
  • 4 cloves garlic minced
  • 1 cup water
  • Salt and ground black pepper to taste
  • 3 tablespoons cooking oil

Instructions

  • Heat oil in a pan. Saute onion and garlic.
  • Once the onion softens, add ground pork. Continue to saute until color turns light brown.
  • Add oyster sauce and water. Stir. Cook uncovered in medium heat until water reduces to half.
  • Put the pechay into the pan. Cover and cook for 2 minutes.
  • Season with salt and ground black pepper.
  • Serve with rice. Enjoy!

Nutrition

Calories: 284kcal | Carbohydrates: 15g | Protein: 14g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 793mg | Potassium: 1242mg | Fiber: 5g | Sugar: 6g | Vitamin A: 18766IU | Vitamin C: 192mg | Calcium: 464mg | Iron: 4mg

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