Native Pechay in Oyster Sauce

Native Pechay in Oyster Sauce

Are you the type of person who loves to eat greens? I do! So today I am happy to share with you one very simple, easy to make, yet super delicious recipe that you and your family will enjoy.

If you’re someone who’s not into greens but loves garlic, I’d say this is the best time to try it out! The garlic adds up to the overall yummy flavor. Really worth a try!

Native Pechay in Oyster Sauce
Serves 4
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
107 calories
4 g
0 g
10 g
1 g
1 g
44 g
595 g
0 g
0 g
9 g
Nutrition Facts
Serving Size
44g
Servings
4
Amount Per Serving
Calories 107
Calories from Fat 91
% Daily Value *
Total Fat 10g
16%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 595mg
25%
Total Carbohydrates 4g
1%
Dietary Fiber 0g
1%
Sugars 0g
Protein 1g
Vitamin A
0%
Vitamin C
2%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 bundle of Native Pechay
  2. 6 cloves Garlic, minced
  3. 1 tbsp Soy sauce
  4. 2tbsp Canola or Palm oil
  5. 1 tbsp Sesame oil
  6. 3 tbsp Oyster sauce
  7. 1/2 tsp Cornstarch
  8. 3 tbsp Water
Instructions
  1. * Wash the native pechay thoroughly. You may cut according to your preferred size. I left ours as it is.
  2. * Blanch the pechay in boiling water with salt. As soon as the color changes to a lighter shade, immediately run in cold water to stop the cooking process, drain, place in a plate and set aside.
  3. * In a pan, heat the canola or palm oil and sauté garlic until golden brown. Remove from pan and set aside.
  4. * In a bowl, combine oyster sauce, water, soy sauce and cornstarch. Place in a wok and boil until sauce thickens, stirring occasionally.
  5. * Pour the sauce on top of native pechay then drizzle with sesame oil.
  6. * Top with fried garlic.
beta
calories
107
fat
10g
protein
1g
carbs
4g
more
Peachy in Between http://www.peachy.ph/

You may also use brocolli, kangkong, spinach, bok choy or Taiwan pechay!
Enjoy!

4 comments on “Native Pechay in Oyster Sauce

  1. viviene says:

    I should totally try this. We just steam pechay.. So bland! so I don’t like it =p this is a good way to make me eat pechay! Haha

    Reply
  2. Dimples Ocampo says:

    Hi Ms. peachy… thanks for this. I tried it last week and it was really good – my kids loved it ( to think they’re not a fan of veggies ha). Thanks again – share more of that delicious recipes of yours pa 🙂 miss u 🙂

    Reply

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