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Friday, December 18, 2009

Ginisang Pechay (Sauteed Chines Cabbage)

Here's another Filipino recipe to add to my lists. I learned to cook ginisang pechay from my late mom who was a very good cook herself. I remember she had a pechay garden in our yard when I was a kid. I love this recipe because I love eating veggies mixed with some meat. This is easy to prepare, delicious with ground beef, and is rich in calcium, iron, phosphorus and other nutrients. We just had this the other day.


1/2 lb ground beef
4 to 5 stalks of pechay, roughly chopped (around 3 to 4 cups)
5 to 6 cloves garlic, minced
1 onion, finely sliced
3 pcs. tomatoes, chopped
1 cup water
1 tbsp fish sauce
2 tbsps vegetable oil
salt and pepper


1. Prepare pechay leaves by trimming ends and chopping to bite-sized pieces. Separate white ends from darker parts.

2. In a pan, heat vegetable oil. Over medium heat, saute onions and garlic until softened. Add chopped tomatoes and cook until tender.

3. Add in ground meat. Saute ground meat until lightly browned.

4. Pour in fish sauce. Continue to stir and cook for an additional 1 to 2 minutes.

5. Pour in water. Add more as necessary to simmer the meat in and to maintain one cup for when the dish is pulled together. Allow to simmer until meat is fully cooked. Skim off scum that may aggregate on top.

6. Add in white ends of pechay leaves. Cook for around one minute. Combine in dark parts of leaves. Season with salt and pepper. Continue to cook until leaves are slightly wilted, around one to two minutes.

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