Ginisang Pechay (Sautéed Bok Choy with Ground Pork)

Ginisang Pechay (Sautéed Bok Choy with Ground Pork)

Ginisang Pechay is a classic Filipino vegetable dish featuring sautéed bok choy (pechay) with ground pork, aromatics, and savory seasonings. It’s a quick, nutritious meal often paired with rice. Variations may include shrimp, oyster sauce, or fish sauce for extra flavor.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

• 1 lb bok choy (pechay), washed and chopped (stems and leaves separated)
• 6 oz ground pork
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 1 medium tomato, cubed (optional)
• 1 tbsp fish sauce (or 2 tbsp oyster sauce for alternative versions)
• 1 tbsp soy sauce (optional, for color)
• 1 cup water or chicken broth
• 3 tbsp cooking oil
• ¼ tsp ground black pepper
• 1 Knorr pork cube (optional, Source 3)

Instructions

1. Sauté aromatics: Heat oil in a pan. Add garlic, onion, and tomato (if using). Cook until softened.
2. Brown the pork: Add ground pork. Break it apart with a spoon or potato masher (Source 4) and cook until lightly browned.
3. Season: Stir in fish sauce (or oyster sauce), soy sauce (if using), and black pepper. Sauté for 1–2 minutes.
4. Simmer: Pour in water or broth. Add pork cube (if using). Cover and simmer for 5–7 minutes until pork is tender (Sources 1, 3).
5. Add vegetables: Add bok choy stems first, cook for 2 minutes, then add leaves. Cover and cook for 1–2 more minutes (Source 3).
6. Adjust seasoning: Taste and add more fish sauce or pepper if needed. Serve hot with rice.

Tips

• For a saucier dish, add ½ cup extra broth (Source 4).
• Substitute shrimp for pork or use a mix (Source 1).
• Garlic chives (Source 3) or chili flakes can add extra flavor.

Variations Comparison

FAQ

Can I use other greens?
Yes! Substitute cabbage, kangkong, or spinach (adjust cooking time for tender leaves).

Is this dish healthy?
Bok choy is rich in vitamins A, C, and K. Lean pork adds protein; for lower fat, use ground chicken (Sources 1, 3).

How to store leftovers?
Refrigerate for up to 2 days. Reheat gently to avoid overcooking the greens.

Why separate stems and leaves?
Stems take longer to cook (Source 3). Adding leaves later keeps them crisp.

Related guides

• Atchara (Filipino Pickled Green Papaya)
• Filipino Chopsuey Recipe
• Dinengdeng: A Filipino Vegetable Dish
• Ensaladang Talong (Filipino Eggplant Salad)
• Ginataang Gulay: A Complete Guide to Filipino Vegetables in Coconut Milk

Sources

• Ginisang Pechay with Ground Pork and Shrimp (Sauteed Bok Choy)
• Ginisang Pechay at Giniling with Oyster Sauce