Pro Tips
**Chef's Tips & Troubleshooting:**
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Season vegetables with fish sauce or salt sparingly — they absorb seasoning faster than meat.
- Cut vegetables into uniform sizes for even cooking throughout the dish.
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.
Ingredient Substitutions
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.
Ginisang Pechay (Sautéed Bok Choy)
Stir-fried bok choy with garlic, onions, and tomatoes in a savory sauce. A simple and homey Filipino vegetable dish.
Instructions
- Heat the pan and put-in the cooking oil
- Sauté the garlic, onion, and tomato
- Add the pork and cook for 5 minutes
- Put-in the fish sauce and ground black pepper
- Mix in the water and simmer for 10 to 15 minutes
- When the pork is tender enough, put-in the pechay or bok choy. Cook for a few seconds, turn off the heat, and wait for 5 minutes before serving.
- Serve hot.
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Pro Tips & Troubleshooting
- Make sure the pan and oil are hot before adding ingredients for the best sear.
- Fry in batches to avoid overcrowding — lowering the temperature makes food greasy.
- Season vegetables with fish sauce or salt sparingly — they absorb seasoning faster than meat.
- Cut vegetables into uniform sizes for even cooking throughout the dish.
Cooking Tips
Add vegetables in stages — hard vegetables (carrots, potatoes) go in first, tender ones (leafy greens, beansprouts) at the very end.
Substitutions
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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