Ginisang Bok Choy, Sautéed Chinese Pechay

Ginisang Bok Choy, Sautéed Chinese Pechay. One of the first dishes that I posted was ginisang pechay, one of my favourite and a comport food to some degree. It is simple, it is easy to cook and it’s fairly economical. If you want to see that old post of ginisang pechay just click the link, I have to warn you though that the post was made nearly 4 years ago when I was starting to blog the photo was not that good and pardon my grammar it was really bad. The good thing is I am still trying to write better at least, as I have mentioned on several times before, on this site it is the good intention that matters.

Going back to the topic, I was really craving for Pinoy vegetable but I could not find any of the supermarkets here, I am now at a suburb located on the south western side of Melbourne. The place is called Point Cook and I am currently staying on a place called Sanctuary Lakes. For those who are from Melbourne you probably know the place. Back to my ginisang bok choy topic, all I could see on the vegetable racks of Coles Supermarket here are the usual Australian vegetables, including the some Chinese vegetables like bok choy or pack choy as they call it here. Bok choy is a Chinese pechay and the ones that are here taste similar to our own pechay. I thought I could cook it similar to pechay and similar to my favourite ginisang pechay with a lot of pork and of course with a lot of broth, that would be great for the cold rainy weather here in Melbourne. Here is the recipe of my soupy Ginisang Bok Choy, Sautéed Chinese Pechay.

Ingredients:

1 large bunch bok choy, Chinese pechay

200 grams pork loin, sliced into thin strips

100 grams small size shrimp, shelled

1/2 head garlic, chopped

1 medium size onion, chopped

2 medium size tomato, chopped

1/3 cup fish sauce

salt
cooking oil

Cooking procedure:

 

 

Wash and drain bok choy, cut crosswise into strips, separate the stalks from the green leafy part. In a sauce pan, sauté garlic, onion and tomato. Add in pork and stir cook until pork changes to light brown, add in fish sauce and continue to stir cook for another 3 to 5 minutes. Add in shrimp and continue to stir cook for a minute. Add 4 to 5 cups of water simmer for about to 10 minutes. Add in the bok choy stalks first and after 2 to 3 minutes the leafy part simmer for another 3 to 5 minutes or until vegetables are cooked. Correct saltiness if required. Serve hot with white rice.

See other Ginisa Vegetable Recipes; 

Sautéed Ilocano Vegetables with Ground Beef 
Ginisang Repolyo with Bacon 
Ginisang Labong at Ayap 
Ginisang Ampalaya with Pork 
Ginisang Gulay with Pritong Samaral 
Ginisang Sitaw, Sautéed String Beans. 
Ginisang Alukon with Ampalaya at Talong 
Pork Giniling with Ampalaya 
Sautéed Ilocano Vegetables with Ground Pork 
Winged Beans with Beef, Ginisang Sigarillas 
Batso, Batcho, Sautéed Upo with Dried Shrimp 
Ginisang Ampalaya with Daing na Alamang 
Sautéed Hairy Melon, Pinoy Upo Style