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!
- 2 bundle of Native Pechay
- 6 cloves Garlic, minced
- 1 tbsp Soy sauce
- 2tbsp Canola or Palm oil
- 1 tbsp Sesame oil
- 3 tbsp Oyster sauce
- 1/2 tsp Cornstarch
- 3 tbsp Water
- * Wash the native pechay thoroughly. You may cut according to your preferred size. I left ours as it is.
- * 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.
- * In a pan, heat the canola or palm oil and sauté garlic until golden brown. Remove from pan and set aside.
- * In a bowl, combine oyster sauce, water, soy sauce and cornstarch. Place in a wok and boil until sauce thickens, stirring occasionally.
- * Pour the sauce on top of native pechay then drizzle with sesame oil.
- * Top with fried garlic.
You may also use brocolli, kangkong, spinach, bok choy or Taiwan pechay!