When we were kids, we usually have a garden filled with pechay. I still remember a time when we have pechay for lunch and dinner seven days a week. They were usually sauteed with meat or canned sardines or are added to sinigang or nilaga dishes. My favorite on the other hand is when the pechay are just blanched, then dipped in vinegar with salt and sugar and chopped onions. They are yum.
Sauteed Pechay in Oyster Sauce is one of those things I whip up that goes well with steamed fish. It is simple yet tasty dish, and the sauce can be used as a dipping sauce for the steamed fish.
In our part of the world (Doha, Qatar) pechay is a valued commodity as they are only available during the winter period. They usually pop up in supermarkets starting November until February. And yes, this dish was cooked months earlier, last December (evil grin)
SAUTEED PECHAY IN OYSTER SAUCE
Pechay Leaves - a bundle
Onion, chopped - 1 small
Garlic, minced - 3 cloves
Black Pepper Powder - 1/2 tsp
Oyster Sauce - 2 tbsp
Low Sodium Soy Sauce - 1 tbsp
Water - 2 tbspOlive Oil - 1 1/2 tbsp
Water for boiling
Cooking Procedure :
1. Mix together the water, oyster sauce, soy sauce, and black pepper powder. Stir.
2. Boil water then throw in the pechay leaves and simmer for about 2 minutes. Drain.
3. Heat oil in a saucepan then saute garlic and onion in it. Stir until softened.
3. Pour the soy-oyster sauce mixture, stir, and simmer for about 2 minutes. Throw in the pechay leaves and continue to simmer for another 2 minutes
© myFresha-licious (07November2015)
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