Ginisang Pechay with Oyster Sauce

Are you looking for a quick and simple vegetable dish? Consider the Ginisang Pechay that is topped with Oyster Sauce! It’s nutritious and inexpensive and you can cook the dish in not a minute. A simple, easy weekday dinner for all the family!

Ginisang Pechay with Oyster Sauce
Ginisang Pechay with Oyster Sauce
Table Of Contents

  • What is Pechay
  • Pechay vs Bok Choy
  • How do I make pechay
  • Simple tips
  • Serve suggestions
  • The storage of leftovers
  • Additional vegetable-based recipes
  • Ginisang Pechay

Pechay is an essential ingredient in Filipino food, however, it is often put in its role as a supporting center of attention. This recipe makes this humble vegetable gets the spotlight.

Ginisang Pechay with oyster sauce and ground pork is a basic vegetable dish you’d like to have on your daily menu. It’s made in just a few minutes using easily-obtainable ingredients, yet is with a delicious flavour and healthy nutrients.

What is Pechay

Pechay is a kind of Chinese cabbage which is part of the Cheninsis cultivar. It is dark green with leaf blades and a more round bottom that has a slightly bitter flavour.

This leafy veggie is a popular element of Southeast Asian cuisine and is extensively utilized throughout the Philippines in stews, soups and stir-fries.

Pechay vs Bok Choy

It is often thought that they are the same plant, however, there’s a slight difference in appearance. the stems of Shanghai the bok choy is greener and longer and pechay is a bit smaller and narrower. pechay is white and smaller. They can be substituted in cooking recipes.

How do you prepare pechay?

  1. Choose pechays with fresh green leaves and strong stalks that show no signs of bruising or wilting.
  2. Cut about a half-inch of the stem, then discard.
  3. Cleanse the stalks and leaves with cold water, or soak them in an enormous bowl of cold water to wash away dirt and dirt. Drain well.
  4. Remove the tougher stalks from the leaves and put them in separate bowls. They’ll be first added in the pot, to ensure an even cooking.

Quick Tips

  • This recipe makes use of ground pork, however, it is also possible to use ground chicken or beef. It is also possible to make use of chopped pork belly or shrimp for a change in flavour.
  • To make it vegan substitute fried tofu instead of the pork and vegetarian oyster sauce, or soy sauce to flavour the dish.

Serving suggestions

This peachy stir-fried dish tastes delicious and is filling as an appetizer or main meal. It is a great meal or lunch combo, served with steaming hot rice and crispy fish.

Storing any leftovers

  • Allow cooling completely, then transfer to a container that has the tightest fitting lid. Keep it in the refrigerator for at least 3 days.
  • Heat in a pot on medium heat, adding additional water as required. You can also microwave it until heated to.

More recipes for vegetables

Ginisang Sayote With Chicken

Ginataang Gulay

Gising Gising

Ginisang Upo With Pork


Ginisang Pechay

Ginisang Pechay with oyster sauce as well as ground pork makes a simple vegetable dish that you

Ginisang Pechay with Oyster sauce and ground pork is an easy vegetable dish you’d want on your meal rotation! It’s ready in minutes with simple ingredients yet turns our full of flavour and good-for-you nutrients. It makes the perfect lunch or dinner combo with hot steaming rice and fried fish.


  • 1 tablespoon oil from canola
  • 1 onion peeled, chopped and peeled
  • 2 cloves of garlic, chopped and peeled
  • 1 pound of ground pork
  • 1 tomato cut into pieces
  • 1/4 cup of water
  • 1 Tablespoon oyster sauce
  • 4 pieces peachy about 4 cups. The ends trim then cut in half
  • Salt and pepper as desired


  • In a large skillet over medium heat, cook oil. Add garlic and onions, and simmer until the garlic is soft.
  • Add the pork in and let it cook. Break up with the help of a spoon, until it is lightly browned.
  • Add tomatoes, and cook, mashing them with the spoon’s back until they soften.
  • Add water, and bring to boiling. Reduce the heat, cover and continue cooking until the pork is tender.
  • Add oyster sauce. Add salt and pepper according to your preference.
  • Incorporate pechay (starting with the tougher ends initially) Cook, mixing often for approximately two to four minutes, or till tender but crisp. Serve hot.


Cut the tougher stalks into pieces and then separate. In the first place, add them to the pot so that they get a jump start. the leaves, which are easier to cook.

Nutrition Information

Calories: 198kcal, Carbohydrates: 4g, Protein: 10g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 158mg, Potassium: 248mg, Fiber: 1g, Sugar: 2g, Vitamin A: 134IU, Vitamin C: 5mg, Calcium: 20mg, Iron: 1mg“This website provides approximate nutritional information for your convenience. It is provided as a courtesy. Information on nutrition is primarily gathered through sources such as the USDA Food Composition Database, when available, or other calculators on the internet.”

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