Monday, April 25, 2011

ginisang pechay (sautéed bok choy)


1-2 bundle of bok choy
1/2 or 1 cup of minced or thin slices of  meat (pork, beef or chicken)
1/2 cup of meat broth or water.
3 cloves of garlic
1 medium red onion
1 medium tomato
salt & pepper to taste
2 Tbsp Oil


Heat oil in a wok.
Add meat till golden brown. Set aside the cooked meat but keep the oil in the work.
Saute onion, garlic and tomato in the same wok. Then add the cooked meat.
Stir for at least 2 minutes.
Add salt & pepper.
Add bok choy and meat broth.
Cover for 4-5 minutes. Stir.
Ready to serve.

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