Looking for a quick and easy vegetable dish? Try this Ginisang Pechai with Oyster Sauce! It’s nutritious, economical, and you can cook it up in no time. The perfect weekday dinner for the whole family!

Pecha is a staple in Filipino cuisine, but is more often relegated to a supporting role than the star of the show. In this recipe, this humble vegetable is given special attention.



Ginisang Pechai with Oyster Sauce and Minced Pork is a simple vegetable dish that you would love to include in your diet. It’s prepared in minutes with readily available ingredients, yet packed with flavor and healthy nutrients.


What is Pecha

Pechai is a type of Chinese cabbage belonging to the Cheninsis variety. It has dark green leaf blades and a lighter rounded bottom with a slight bitter taste. The leafy vegetable is a common ingredient in Southeast Asian cuisine and is widely used in soups, stews, and stir-fries in the Philippines.


Pechay vs. Bok Choy

They are often considered the same vegetable, but there is a slight difference in appearance. The stem of the Shanghai bok choy is green and wide, while the pecha is white and thin. They can be used interchangeably in recipes.




How to cook a stove

Choose a pot with bright green leaves and strong stems with no signs of wilting or bruising.
Cut off about half an inch of the stem and discard.
Rinse the leaves and stems under cold running water or soak in a large bowl of cold water to remove dirt and grime. Drain well.
Cut off the stronger stems from the leaves and place in a separate bowl. They will be added to the pot first to ensure even cooking.

Quick Tips

This recipe uses ground pork, but you can also use ground beef or chicken. You can also substitute diced pork belly or shrimp to change the flavor.
For the vegan version, use fried tofu instead of pork and veggie oyster sauce or soy sauce to spice up the dish.

Service recommendations

This fried oven is delicious and filling as a side dish or main course. This is the perfect combination for lunch or dinner with hot steamed rice and fried fish. Allow to cool completely and transfer to a container with a tight-fitting lid. Refrigerate up to 3 days. Heat in a saucepan over medium heat, adding water as needed. Or in the microwave until fully heated.

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