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Good evening.  This was our dinner some two hours ago– pechay and shrimps in oyster sauce.

And this one, inspired by a dish at Miagao’s Sulo restaurant (lovely landscaping)

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Blanched pechay with garlic sautéed in olive oil

This morning, a neighbor offered her freshly harvested front yard pechay.  I didn’t pass the chance to have super-fresh and pesticide free greens and bought a bundle.

With no household help to have things ready when the family arrives, our evenings can be crazy (oh, the mornings are crazier).  Dead tired from traffic, work and pre-menopause symptoms, I sometimes have so little energy left for cooking, much more reviewing my youngest with his lessons (grrr, i say that because it ends up with me teaching the lesson anew! What’s happening to the educational system? Enough.  That’s another long story).

We can’t be buying take out nightly.  Having lechon manok almost every week is too much and unhealthy.  Buying carinderia/cafeteria/restaurant food isn’t appealing as well, because of the heavy msg or magic sarap they all love to sprinkle.  So, the solution is to find quick and easy meals and/or to pre-cook dishes in big batches.

So, tonight was pechay night, whipped up in less than 30 minutes (it could have been less if not for the shrimps).  Here’s how I did it.

QUICK and EASY SHRIMPS and PECHAY in OYSTER SAUCE

ingredients:

1 tbsp. cooking oil

3 seeds garlic, crushed

1 red onion, sliced

shrimps, shelled, halved and deveined

salt and pepper to taste

fish sauce

oyster sauce

petchay, in half-inch slices, crosswise

sesame oil

How to:

  1.  Saute the garlic and onions in oil.
  2. Add the shrimps.
  3. Add just a little salt and pepper (i like mine plenty), and fish sauce.
  4. Add the oyster sauce.  Maybe about half a cup. 
  5. Add the sliced pechay.
  6. When sauce starts to thicken, it is done.
  7. Add sesame oil, for the final touch.

Serve and enjoy!

OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Recipe 2:  QUICK and EASY PECHAY with GARLIC in OLIVE OIL

  1. Lightly boil the pechay (don’t slice into strips) and sprinkle some salt to taste.  Then, set on a nice platter
  2. Saute chopped garlic in olive oil.
  3. Remove from heat and drizzle over the greens.

Voila! As easy as 1, 2, and 3.

Enjoy!

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