Pechay guisado

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Another fairly simple dish to prepare. The distinct flavor of pechay (chinese cabbage) goes well with soy sauce. The carrots provide a delicate sweetness and pleasant color to the dish.

pechay guisado (sauteed chinese cabbage)

Deboned chicken, tender cuts of beef, shellfish or fish fillet may be substituted for the pork. If using fish fillet, deep fry until golden and crisp before tossing with the vegetables. This will prevent the fish from crumbling.

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May 1, 2003  Print This Post   
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Comments

3 Responses to “Pechay guisado”
  1. diomyr says:
    June 7, 2009 at 2:35 pm

    can you substitute beef from pork?

    Reply
  2. MSL25 says:
    October 14, 2009 at 9:31 am

    im just starting how to cook. and yeah at age 31 this is way too late. but anyway, i happen to brows this website coz i dont know what to cook. i have pechay, potatoes, carrots and beef at the fridge so what now? and this is a great site actually, with ***clear*** pics to accompany such recipe this is really good.

    thanks

    Reply
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