Recipe: Pechay in Garlic Sauce
May 18, 2014
I don’t think I’ll ever stop to learn how to cook. While I haven’t really learned a lot, I would want to concentrate on easy recipes. This pechay in Garlic sauce is one of them. I feel that if there will come a time that I’ll be lazy to try out new recipes, I will just use this recipe to get me through the day.
A lot of people might be cooking this with closed eyes. For me, I’ll probably look at the recipe as I cook this simple pechay recipe for at least 5 more times. But hey, simple recipes actually ended up being one of the yummiest! People eat pechay due to its having low calories. So pechay is a good dish to eat for people who are figure conscious. Apart from that, pechay is good for the bones and for our energy.
I love how tasty this dish was. I will add more pechay when I cook the pechay in garlic sauce in the future. I will have to learn to measure the vegetables I get from the market so I can put the right amount when I cook them.
- 1 lb pechay
- 1 tbsp oil
- 1 tbsp sesame oil
- 1/4 cup water
- 1 tsp fresh ginger root, grated
- 2 cloves garlic, minced
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- Make the sauce by mixing soy sauce, water, garlic, ginger, oyster sauce, and sugar.
- Set aside the sauce.
- Heat a frying pan then put cooking oil.
- When the cooking oil is hot, add sesame oil.
- Add the pechay's stalks to the pan and stir fry for 2 minutes
- Add the pechay's leaves next and stir fry for another 4 minutes
- Turn off the heat
- Transfer cooked pechay in a serving plate.
- Heat the same frying pan then add the sauce.
- Cook for 2 minutes or until the sauce thickens.
- Turn off heat then put the sauce over the pechay.
- Serve and enjoy!
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