Ginisang Pechay at Giniling with Oyster Sauce is a quick and easy dish to cook during busy days. It only takes less than 30 minutes to prepare, it is healthy, and delicious. Your family will love it!
I was fortunate enough to find some fresh pechay at my local grocery store. This does not happen everyday. I often see bok choy, which is a close relative of pechay. The store owners might have imported it from Mexico, or ordered it from a warmer place such as California or Florida. It does not matter where it came from, as long as I have access to it here in the suburbs of Chicago whole year long.
My family loves to eat pechay. It is healthy and inexpensive. I can also cook many different dishes using this ingredient. This recipe that I am sharing today is quick, easy, and yummy. Make it anytime you please.
How to Cook Ginisang Pechay at Giniling with Oyster Sauce
Cooking this dish is very straightforward. New cooks will enjoy cooking this dish. Start by sauteeing onion and garlic. Continue cooking until the onion softens. Make sure to keep an eye on the garlic so that it won’t get burnt. Add the ground pork and cook until it turns light brown. You might want to stir it often as it cooks for the ground meat to loosen up. Ground chicken or turkey can be used as an alternative to pork.
Add oyster sauce and water. Let boil. The oyster sauce provides flavor to the entire dish. You can adjust the overall taste by adding salt and pepper later on.
Put the chopped pechay into the pot. Use more than 2 bunches if preferred. Let it cook for 3 minutes and serve after seasoning with salt and pepper.