Looking for a quick and easy vegetable dish? Try this Ginisang Pechay with Oyster Sauce! It’s nutritious, economical, and you can whip it up in no time at all. 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 turns out 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.
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 of cold water to rid of 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.
- 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.