Guisadong Pechay (Sauteed Bok Choy)
Before anything else I guess by know you know what had happened to the Philippines last weekend so for those who wants to donate money to the victims of Typhoon Haiyan here are some organizations that are currently deploying urgent relief efforts. Note each of the links will point you to their donation forms, any amount would be a great help for my fellow countrymen.
- The American Red Cross
- The Philippine Red Cross
- World Food Programme (WFP)
- World Vision
- Habitat for Humanity
- Catholic Relief Services
This is one of those dishes we always pair with anything fried (fish, pork or chicken), a very flavourful vegetable side dish that complements any fried mains that you may have, similar to bok choy in oyster sauce, but the flavours are a bit distinct as it comes from shrimp paste. This recipe was introduced to me by my wife and this is one of the vegetables I stated to love eating (I never liked vegetables before I met her, she just thought me how to love it). Since then I always crave for this if we have some fried or grilled meat. So if you are like me who don’t love vegetables this might be a start for you to love them, so what are you waiting for try it out now!
- 6 bunches bok choy, chopped
- 1 cup pork belly, cubed
- 2 tbsp bagoong (shrimp paste)
- ½ cup chicken stock
- 2 tsp cornstarch
- 3 cloves garlic
- 1 small red onion
- freshly ground black pepper
- In a wok, add oil and sauté garlic and onions.
- Add pork cubes and stir fry for 3 minutes.
- Add bok choy and stir fry for 1 minute.
- Mix together cornstarch, chicken stock and bagoong. Pour into the wok then bring to boil and simmer for 2 minutes.
- Season with freshly ground black pepper.