Best Pechay Recipe
Here's a light, savory, and comforting Filipino dish made with crisp stems and tender leaves of pechay mixed with soft scrambled eggs. It’s a quick and healthy vegetable recipe that pairs perfectly with steamed rice.
Servings: servings
Calories: 210kcal
Ingredients
- 1 bunch pechay stems and leaves separated and sliced
- 2-3 cloves garlic minced
- 1 small onion sliced
- 2 eggs beaten
- 1 tablespoon oil
- 1-2 tablespoons soy sauce
- salt to taste
- pepper to taste
- pinch of mushroom seasoning
Instructions
Sauté the Aromatics
- Heat oil in a pan over medium heat.
- Add garlic and sauté until fragrant.
- Add onion and cook until slightly softened.
Cook the Eggs
- Push the aromatics to one side of the pan.
- Pour in the beaten eggs and gently scramble until half cooked.
Add the Vegetables and Serve
- Add the pechay stems first and stir-fry for 1–2 minutes.
- Add the pechay leaves, soy sauce, mushroom seasoning, salt, and pepper.
- Stir-fry for another 1–2 minutes until the leaves are wilted but still bright green.
- Taste and adjust seasoning if needed.
- Serve hot with steamed rice.
Notes
- Do not overcook the pechay to keep its color and texture fresh.
- Add more soy sauce or seasoning based on your taste preference.
- Best served immediately while warm.
Serving: 1gCalories: 210kcalCarbohydrates: 16gProtein: 13gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 164mgSodium: 626mgPotassium: 1240mgFiber: 5gSugar: 8gVitamin A: 19005IUVitamin C: 194mgCalcium: 486mgIron: 4mg
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