GINISANG PECHAY AT GINILING WITH OYSTER SAUCE

Ginisang Pechai in Giniling with Oyster Sauce is a quick and easy dish to make on busy days. Preparation takes no more than 30 minutes, it is healthy and tasty. Your family will love it!

 

I was lucky to find fresh kilns at my local grocery store. It doesn’t happen every day. I often see bok choy, which is a close relative of pechai. Shopkeepers could import it from Mexico or order from warmer places like California or Florida. It doesn’t matter where it comes from, as long as I have access to it here in suburban Chicago, all year round.

My family loves to eat ovens. It’s great and inexpensive. I can also cook many different dishes using this ingredient. The recipe I’m sharing today is quick, easy, and delicious. Do it anytime.

How to cook Ginisang Pechai in Giniling with Oyster Sauce
This dish is very easy to prepare. New chefs will be happy to prepare this dish. Start by sautéing the onion and garlic. Continue cooking until the onion is soft. Be sure to watch the garlic so it doesn’t burn. Add the minced pork and cook until it turns light brown. You may want to stir it frequently as it cooks to soften the ground beef. As an alternative to pork, you can use minced chicken or turkey.

 

Add oyster sauce and water. Let it boil. Oyster sauce adds flavor to the whole dish. You can adjust the overall flavor by adding salt and pepper later.

Put the chopped pepper into the pot. If desired, use more than 2 bundles. Let it cook for 3 minutes and serve seasoned with salt and pepper.

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