Pinoy Style Ginisang Pechay (Sauteed Bokchoi) Recipe

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This recipe is a favorite of my lil girl. As far as I can remember, this is her first favorite veggie dish. I add eggs to the dish when I cook it for her. Enjoy!

Prep time:
Cook time:


Cost per recipe $4.90 view details
  • 1 lb baby bok choy or pechay (chopped)
  • 1/4 lb pork, chopped and thinly sliced
  • 1 med tomato (diced)
  • 1 med onion, (minced)
  • 2 tbsp fish sauce
  • 1 tsp garlic
  • 1 cup water
  • 2 tbsp canola oil
  • 2 eggs beaten (optional)


  1. Heat the pan and pour the canola oil
  2. sauté the garlic, onion, and tomato
  3. Add the pork and cook for 5 minutes
  4. Add-in the fish sauce and ground black pepper
  5. Add the water and simmer for 10 to 15 minutes
  6. When the pork is tender enough, add the pechay or bok choi.
  7. Cook for a few minutes more, turn off the heat.
  8. If with eggs, this is the time when you add the beaten eggs and still in a circular manner.
  9. Wait for 5 minutes before serving.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1089g
Calories 636  
Calories from Fat 387 61%
Total Fat 43.62g 55%
Saturated Fat 6.97g 28%
Trans Fat 0.11g  
Cholesterol 421mg 140%
Sodium 3221mg 134%
Potassium 2019mg 58%
Total Carbs 25.13g 7%
Dietary Fiber 7.1g 24%
Sugars 13.86g 9%
Protein 40.39g 65%
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