Ginisang Pechay with Ground Pork and Shrimp is a simple dish that I made using chopped bok choy leaves. I added ground pork and tiny pieces of frozen shrimp to complete the dish. These ingredients has what it takes for a successful ginisang pechay; it has the texture from the crisp white stalks of the bok choy and flavors from the ground pork and shrimp.
Ingredients
1 lb. bok choy cleaned and chopped
6 ounces ground pork
4 ounces small shrimp head and shell removed
1 medium tomato cubed
1 medium yellow onion cubed
3 cloves garlic crushed
1 cup chicken broth or water
3 tablespoons cooking oil
1 to 2 tablespoons fish sauce
1/4 teaspoon ground black pepper to taste
Instructions
Heat oil in a pan.
When the oil is hot, saute garlic, onion, and tomato.
Add ground pork. Cook until brown
Add shrimp and bok choy. Stir-fry for 3 to 5 minutes.
Pour-in chicken broth (or water). Let boil. Cover and simmer for 2 to 3 minutes.
Add fish sauce and ground black pepper.
Transfer to a serving bowl. Serve.
Share and enjoy!
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