Ginisang Pechay at Tokwa

Name: Ginisang Pechay at Tokwa
Yield: 2-4
Cuisine: Filipino
Ingredients: 2 tbsp (30 ml) Mama Sita’s Oyster Sauce; 10 pcs (100 g) Pechay (bok choy), washed; 1 pc (100 g) Tokwa (tofu); ¼ cup (60 ml) Oil; 1 tsp (3 g) Garlic, crushed; 1 pc (45 g) Onion, sliced; 2 pcs (95 g) Tomatoes, chopped

Stir-Fried Bok Choy and Tofu

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A simple and easy dish of sautéed native pechay, fried tofu, garlic, onions, tomatoes, and Mama Sita’s Oyster Sauce.

Cooking time: Cook 6 min
Yield: 2-4
Difficulty: Beginner
Ingredients: 7 ingredients
Steps: 5 steps

First published August 18, 2015

Watercolor of a cooking pot — One of Mama Sita’s own paintings

Ingredients

Check off each ingredient as you go.

Instructions

Heat oil in a wok. Fry tokwa until golden brown on all sides.
Drain tokwa and set aside. When cool, cut into ½ x ½ inch cubes.
In a same wok, sauté garlic, onion and tomatoes.
As the tomatoes start to wilt, add the tokwa and Mama Sita’s Oyster Sauce.
Add pechay, stir-fry and cover. Cook on high heat until done.