Tagalog: Ginisang Pakchoi at Kabute sa Oyster Sauce
Pakchoi, also called pechay in the Philippines or bok choy in Chinese cuisine, is a healthy, leafy green vegetable rich in vitamins A and C. In this easy stir-fry dish, we pair it with meaty shiitake mushrooms and a savoury oyster sauce glaze. This dish is inspired by both Chinese home cooking and Filipino flavors — perfect for busy weeknights or as part of a healthy ulam meal with steamed rice. You can even turn it vegan by using plant-based oyster sauce!
Description
Discover this easy and healthy pakchoi with shiitake mushrooms in oyster sauce — a delicious Filipino-Chinese inspired stir-fry recipe perfect with rice or grilled meat. Ready in 15 minutes!
Ingredients
Instructions
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Prepare the pakchoi: Wash thoroughly and cut in half lengthwise. Set aside to drain.
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Soften the mushrooms: If using dried mushrooms, soak in warm water for 15–20 minutes. Slice after rehydrating.
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Sauté aromatics: In a wok or wide pan, heat cooking oil. Add garlic and ginger, sauté until fragrant and lightly golden.
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Cook mushrooms: Add sliced mushrooms. Stir-fry for 2–3 minutes until lightly browned.
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Add sauces: Pour in oyster sauce, soy sauce, sugar, and water. Stir and let it simmer for another 1–2 minutes.
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Add pakchoi: Toss in the pakchoi and cover the pan for about 2–3 minutes to allow it to steam and soften slightly.
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Finish and serve: Uncover, mix well to coat everything in the sauce, drizzle sesame oil, and turn off the heat. Serve hot with steamed rice.
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