Pechay Taiwan in Oyster Sauce

Pechay Taiwan in Oyster Sauce

Ingredients:

2 packs of taiwan pechay
6 cloves garlic, minced
2 tbsp soy sauce
2 tbsp palm or canola oil
1 tbsp of sesame oil
3 tbsp of oyster sauce
1/2 tsp cornstarch
3 tbsp water

Procedure:

1. Wash thoroughly and cut the pechay taiwan according to your preferred size. Blanch the pechay with a tsp of salt in boiling water. Run in cold water, drain and place in a plate.
2. In a wok or pan, heat the oil and sauté garlic until golden brown. Remove the garlic from the pan, set aside.
3. Mix together oyster sauce, water, soy sauce and cornstarch in a bowl. Place in the wok then boil until the sauce thickens.
4. Pour the sauce on top of taiwan pechay then drizzle with sesame oil.

5. Top with fried garlic.

We can also use spinach, kaylan, brocolli, kangkong, bok choy instead of pechay taiwan.

I really love any green, leafy vegetable mixed with oyster sauce and topped with a lot of fried minced garlic. I can eat a whole bunch!