Ginisang Pechay

Name: Ginisang Pechay
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 tbsp neutral cooking oil; 4 garlic cloves, minced; 1 small yellow onion, diced; 1 medium roma tomato, chopped; 1/2 lb ground pork; 1 tbsp fish sauce; 1/4 cup water; 1 lb pechay or bok choy, chopped; 1/4 tsp ground black pepper

A classic Filipino stir fry of bok choy sauteed with garlic, onions, tomatoes, and savory ground pork.

25 minEasyServes 4180 cal/serving

FilipinoSideStovetopStandardLow CarbDairy-FreeNut-FreeEgg-FreeShellfish-FreeSesame-FreeCorn-FreeLow-SugarAlcohol-Free

Ingredients

1 tbsp neutral cooking oil
4 garlic cloves, minced
1 small yellow onion, diced
1 medium roma tomato, chopped
1/2 lb ground pork
1 tbsp fish sauce
1/4 cup water
1 lb pechay or bok choy, chopped
1/4 tsp ground black pepper

Instructions

1

Heat 1 tbsp neutral cooking oil in a skillet over medium heat.
2

Sauté 4 minced garlic cloves, 1 small diced yellow onion, and 1 medium chopped roma tomato for 3 to 4 minutes until softened.
3

Add 1/2 lb ground pork and cook for 5 to 6 minutes, breaking it up, until the pork reaches an internal temperature of 160°F.
4

Season with 1 tbsp fish sauce and 1/4 tsp ground black pepper, then stir in 1/4 cup water.
5

Fold in 1 lb chopped pechay or bok choy and cook for 2 to 3 minutes until the stems are tender crisp and leaves are wilted.

Questions

How long does Ginisang Pechay keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Ginisang Pechay?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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