Pro Tips
**Chef's Tips & Troubleshooting:**
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- Do not overcrowd the pan when sautéing vegetables — cook in batches if needed.
- Add a dash of vinegar or calamansi at the end to brighten the flavor of sautéed vegetables.
Cooking Tips
Blanch leafy vegetables in boiling salted water for 30–60 seconds, then plunge into ice water. This locks in their bright color and crisp texture. Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Bok Choy in Garlic Sauce
Bok Choy in Garlic Sauce — fresh vegetables prepared Filipino-style with garlic and shrimp paste. A light and flavorful side dish.
Instructions
- Combine soy sauce, water, garlic, ginger, oyster sauce, sugar and mix well. Set aside.
- Heat a wok or frying pan then put-in the cooking oil.
- When the cooking oil is hot enough, pour-in the sesame oil.
- Stir fry the bok choy. Put the stalks first and stir fry for about 2 minutes then add the leaves and stir fry for 2 to 4 minutes.
- Turn off the heat and transfer the cooked bok choy in a serving plate.
- Warm up the same wok or frying pan then pour-in the sauce mixture. Cook for about 2 minutes or until the sauce thickens.
- Turn off heat then top the sauce over the Bok Choy.
- Serve.
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Pro Tips & Troubleshooting
- Cook shrimp and squid quickly over high heat — they turn rubbery in under 3 minutes.
- Do not overcook shrimp — they are done as soon as they turn pink and curl into a C-shape.
- Do not overcrowd the pan when sautéing vegetables — cook in batches if needed.
- Add a dash of vinegar or calamansi at the end to brighten the flavor of sautéed vegetables.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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