Ginisang Pechay

Pechay, is that aromatic cabbage found abundant in the Philippines and in other asian countries. In the Philippines, it is enjoyed in numerous recipes but of the simplest way by which you may savour the simple taste of the vegetable is by sautéing the vegetable with a minimal variety of ingredients. Here I have sautéed pechay with large prawn meat...

Ingredients:

½ kg Pechay, washed and cut into pieces

¼ cup Large prawn meat, cut into pieces

5 cloves Garlic, minced

1 pc. Onion, medium, thinly sliced

1 tbsp. Safflower oil

¼ cup Patis (native fish sauce)

¼ tsp. Black pepper powder

Cooking Instruction:

In a suitable saucepan, heat the oil and sauté the garlic and onion until the garlic turns golden brown and the onion starts to caramelize. Add the prawn and stir fry. Add the vegetable and the rest of the ingredients. Toss lightly and cook until the vegetable is done and very little of the broth remains. Enjoy with garlic rice or some other forms of fried rice.