Last March 16, 2013, I cooked this "Fish Fillet in Oyster Sauce with Vegetables". I had to make this dish because my wife's been complaining of having to eat too much meat and less vegetables on some of my menu. One of the veggie included in this dish is the pechay (bok choy). The way I prepared this vegetable is by separating the leaves from the stalk. I then cut the stalks into little pieces about 1/2". The leaves is then cut in half if it is too big and then cut into the same thickness as the stalk. That way those with little mouth and teeth and people who don't masticate their food well won't get choked up when eating pechay.
Ingredients:
1 clove garlic minced
1 medium sized onion sliced thinly
1 thumb sized ginger minced
10 pcs. baguio beans
1/4 cabbage shredded
2 bunches of pechay (bok choy) cut into pieces separating stalk from leaves
1/4 cup oyster sauce
2 tablespoon soy sauce
pinch of ground pepper
1 tablespoon cornstarch dissolved in 1 cup water
3 large fish fillet cut into bite size squares
salt to taste
Procedures:
In a saucepan saute garlic, onion and ginger. Add baguio beans and pechay stalk for a few minutes. Pour water with cornstarch adding 2 more cups of water and soy sauce and let boil. Add cabbage, pechay leaves, ground pepper and oyster sauce. Let simmer for a few more minutes or until vegetables are done. If the consistency of the sauce gets too thick add some more water. Served with hot rice.
HAPPY EATING!!! 
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