Stir-Fried Bokchoy (Pechay) and Tofu

Makes 4 Servings

Ingredients:
1/4 cup of Cooking oil
1 piece of Tofu (tokwa)
2 teaspoon of Garlic, crushed
1 piece Onion, sliced
2 pieces of Ripe tomatoes, chopped
2 tablespoon of Oyster Sauce
10 bunches Pechay, washed

Procedure:
1. Heat oil in a wok.
2. Fry tofu until golden on all sides
3. Drain tokwa and set aside. When cool, cut into 1/2 x 1/2-inch cubes.
4. In a same wok, saute garlic, onion and tomatoes.
5. As the tomatoes start to wilt, add tokwa and Oyster sauce.
6. Add pechay, stir-fry and cover. Cook on high heat until done.

PAKALS na!

Pechay Flowers

Makes 4 to 6 servings

Ingredients:
1 teaspoon of Salt
 White pepper to taste
1 teaspoon of cornstarch (for shrimps)
1 tablespoon of Gin or Rhum (optional)
1 1/2 cups of shrimps (beef, pork, chicken or fish maybe used)
3 tablespoon of cooking oil (corn or soya oil)
1 1/2 teaspoon Ginger, minced
1 tablespoon garlic, minced
3 cups of Pechay flowers (cauliflower or broccoli are good substitutes)
1 tablespoon of oyster sauce
1 teaspoon sugar
1 tablespoons soy sauce
1/4 cup of soup stock or water
1 teaspoon cornstarch dissolved in1 tbsp of water

Procedure:
1.  Combine salt, white pepper, cornstarch and gin or rhum.
2.  Roll shrimps and cornstarch mixture.  Set aside
3.  Heat pan and add cooking oil.  Saute minced ginger and garlic.
4.  Add shrimps and stir-fry until it turns pink
5.  Add vegetables, oysters sauce, sugar, soy sauce, and soup stock or water.
6.  Pour dissolved cornstarch to thicken
7. Continue cooking over high heat until vegetables are done.

PAKALS NA!