Friday, August 15, 2014


5 bundles of (pechay) bok choy
1 package of oyster sauce
1 tofu cut into squares
2 tbsp chopped garlic
1 diced onion
1 cup of chicken broth or Knorr cubes
1 cup water
1 tomato sliced
1/2 cup pork chicharon

Method of Cooking:

1 Fry the diced tofu.
2 Then slice the garlic, onion and tomatoes, and saute.
3 Cut the bok choy and include in the saute.
4 Place the oyster sauce.
5 Cover and soften the (pechay) bok choy a little.
6 Taste. Add water if taste is too salty or add fish sauce according to taste.
7 Serve while hot.

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