Pechay and mushrooms stir fry
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Reader Ashanti was asking what she could do with Chinese bok choy and I mentioned that in the Philippines (in wet markets, anyway), the many varieties of pechay, including the variety that closely resembles the Chinese bok choy, are referred to by the generic name of pechay. In other words, ask me how I would cook bok choy and I will tell you, “Much the same way I would cook pechay.” All of that was going inside my head as I was stir frying this vegetarian dish (bottom, right in the photo) for dinner earlier tonight, one of the ingredients for which was the bawang na mura or spring garlic bulbs in the previous entry.
The leaves of the spring garlic went into the fried rice that you see in the photo. I served them with oven-grilled chicken.
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