Pechay Guisado

Another fairly simple dish to prepare. The distinct flavor of pechay (chinese

cabbage) goes well with soy sauce. The carrots provide a  delicate sweetness

and pleasant color to the dish.

Deboned chicken, tender cuts of beef, shellfish or fish fillet may be substituted

 for the pork. If using fish fillet, deep fry until golden and crisp before tossing

with the vegetables. This will prevent the fish from crumbling.

Ingredients:

▪1/2 kilo pechay tagalog

▪2 tablespoon oil

▪3 cloves garlic, minced

▪1 small onion, chopped

▪1 1/2 teaspoons ginger, chopped

▪patis and pepper to taste

▪1/2 cup water or both

How to prepare:

1. Clean pechay. Separate leaves from stalks then cut into 1��� lengths.

2. In a saucepan, heat oil and saute garlic, onion and ginger.

3. Add pechay stalk. Saute for 2 minutes.

4. Add leaves.

5. Season to taste then add water or both.

6. Let it simmer until vegetables are cooked.