Two of our favorite vegetables to plant are the Pechay and Bokchoy. Bokchoy is also called as the Chinese Cabbage. Filipinos are more familiar of the pechay than the bokchoy. But in the plant world, these are cousins, belonging to same family. Bokchoy have juicier, thicker and greenish stalks while the Pechay have smaller leaves and whiter stalks. But for me, they just taste equally delicious and nutritious. We love planting them in our garden simply because they are really easy to grow. Yep, easy peasy! They do not require a lot of maintenance.
I am not here to talk about how to grow themthough, but I will share our favorite recipe for these vegies come harvest time. Here is what you need:
10 tablespoon of oyster sauce
1 tablespoon soy sauce (preferrably the one with mushroom flavor)
1 teaspoon brown sugar
1/2 bulb of garlic, minced.
Mushroooms, sliced (optional)
- Blanch the bokchoy/pechay with the boiling water. About a 60-90 seconds only.
- Drain. Set aside. Arrange them for instagram/facebook purposes.
- Sprinkle some sesame oil on top of the bokchoy / pechay.
- In a sauce pan, fry the minced garlic using 1 part cooking oil and 1 part sesame oil, until golden brown. Then set aside.
- With the remaining oil from the garlic, place the oyster sauce, soy sauce, sugar and mushroom.
- Bring to a boil.
- Pour over this sauce over the bokchoy/pechay, then top it with the fried garlic.
- Take a picture for instagram/facebook.
- Don’t forget to tag @charmsandchimesontheroad.
P.S. Thanks to my sister-in-law, Yhanne, who taught me the recipe. Tweaked it a bit!