Ginisang Pechay is easy to make because it is one of those recipes where you can add any meat to it or cook it without meat.
Why this recipe works
Pechay is one of those leaf vegetables that you can add to your sinigang or nilagang baka.
I also love using bacon for this recipe. Just like my ginataang kalabasa with bacon. If you want to use bacon, you need to render the fat of the bacon first before you start sautéing.
What goes into this recipe
Ingredients Notes and Substitutions
Pechay - also called bok choy. I used baby bok choy for this recipe. You may use other types of bok choy, but you will have to chop it first.
Shrimp - I usually cut my shrimp in half for smaller bites. You can substitute shrimp with tofu (tokwa), ground meat (giniling), chicken, or pork.
Oyster Sauce - can be substituted with teriyaki sauce.
Fish sauce - if unable to use fish sauce, you may substitute it with soy sauce instead.
How to prepare the pechay
- When buying bok choy, choose the ones that are still firm, fresh, and looks green. Try to avoid buying bok choy that is slightly wilted.
- Cut the ends of the baby bok choy. If using large bok choy, you need to chop it up into 1 ½ inches in length.
- If the leaves of the bok choy are starting to turn into brownish color, you can tear off the part that was discolored.
- Wash the bok choy at least twice to remove the bugs and dirt. Pay particular attention around the stems, this is where the dirt is usually found.
How to make this recipe
Step 1: Sauté onion and garlic in oil in medium heat until onion is caramelized.
Step 2: Add the shrimp; when the shrimp is almost pink, around 1-2 minutes, it is time to add the pechay (bok choy), oyster sauce, fish sauce, and ground black pepper.
Step 3: Cook for 3-5 minutes. Do not overcook the bok choy unless that is what you prefer.
This dish is done in less than 10 minutes, then serve this dish with rice.
Freezing and Storing Instructions
Keep the dish in an airtight container and place it in the refrigerator for 3-4 days.
Variations
You may add pepper flakes for a spicy bok choy.
FAQs and Expert Tips
Yes, you do not need to add the shrimp when you are cooking.
Add the eggs when the petchay is finished cooking. The eggs do not take a long time to cook.
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Ginisang Pechay
Ingredients
- 1-2 tablespoons oil
- 1 small chopped onion
- 3 cloves minced garlic
- 1 pound shrimp shelled and deveined
- 1 pound pechay or baby bok choy
- 1 ½ tablespoon oyster sauce
- 2 teaspoons fish sauce
- ⅛ teaspoon ground black pepper
- Salt if needed
Instructions
- Sauté onion and garlic in oil in medium heat until onion is caramelized. Add the shrimp and cook for 1-2 minutes.
- Add the petchay (bok choy), oyster sauce, fish sauce, and ground black pepper.
- Cook for 3-5 minutes. Do not overcook the bok choy. Add salt if needed.
- Serve warm with rice.
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