Pinoy Style Ginisang Pechay (Sauteed Bokchoi) Recipe
This recipe is a favorite of my lil girl. As far as I can remember, this is her first favorite veggie dish. I add eggs to the dish when I cook it for her. Enjoy!
Ingredients
- 1 lb baby bok choy or pechay (chopped)
- 1/4 lb pork, chopped and thinly sliced
- 1 med tomato (diced)
- 1 med onion, (minced)
- 2 tbsp fish sauce
- 1 tsp garlic
- 1 cup water
- 2 tbsp canola oil
- 2 eggs beaten (optional)
Directions
- Heat the pan and pour the canola oil
- sauté the garlic, onion, and tomato
- Add the pork and cook for 5 minutes
- Add-in the fish sauce and ground black pepper
- Add the water and simmer for 10 to 15 minutes
- When the pork is tender enough, add the pechay or bok choi.
- Cook for a few minutes more, turn off the heat.
- If with eggs, this is the time when you add the beaten eggs and still in a circular manner.
- Wait for 5 minutes before serving.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1089g | |
| Calories 636 | |
| Calories from Fat 387 | 61% |
| Total Fat 43.62g | 55% |
| Saturated Fat 6.97g | 28% |
| Trans Fat 0.11g | |
| Cholesterol 421mg | 140% |
| Sodium 3221mg | 134% |
| Potassium 2019mg | 58% |
| Total Carbs 25.13g | 7% |
| Dietary Fiber 7.1g | 24% |
| Sugars 13.86g | 9% |
| Protein 40.39g | 65% |
