Ginisang Pechay with Ground Pork and Shrimp (Sauteed Bok Choy)

Ingredients

• 454 g (1 lb)bok choy, cleaned and chopped
• 170 g (6 oz)minced pork
• 113 g (4 oz)small shrimp, heads and shells removed
• 1 mediumtomato, cubed
• 1 mediumyellow onion, cubed
• 3 clovesgarlic, crushed
• 240 ml (1 cup)chicken stock or water
• 45 ml (3 tablespoons)cooking oil
• 15–30 ml (1–2 tablespoons)fish sauce
• 1.25 ml (1/4 teaspoon), to tasteground black pepper

Instructions

1. 1

   Heat the oil

   Heat the cooking oil in a pan.

2. 2

   Sauté the aromatics

   Once the oil is hot, sauté the garlic, onion and tomato.

3. 3

   Brown the pork

   Add the minced pork and cook until browned.

4. 4

   Add shrimp and greens

   Add the shrimp and bok choy, then stir-fry for 3 to 5 minutes.

5. 5

   Simmer with stock

   Pour in the chicken stock or water and bring it to the boil. Cover the pan and simmer for 2 to 3 minutes.

6. 6

   Season the dish

   Add the fish sauce and ground black pepper.

7. 7

   Transfer to a bowl

   Move the mixture to a serving bowl and serve.

8. 8

   Share and enjoy

   Share the dish and enjoy.

What is ginisang pechay?

Ginisang pechay is a Filipino home-style dish of pechay, or bok choy, cooked with aromatics and savoury seasonings. The name refers to the sautéing technique, a familiar foundation of many Filipino everyday dishes.

Here, pork and shrimp make it more substantial, while tomato adds a gentle tang and the brief covered simmer helps the greens soften without cooking them for long.

Nutrition and macros by portion

The nutrition label shows one serving as written: 262 calories, 20g protein, 9g carbs, 18g fat.

The rice-free dish gets most of its carbohydrates from the bok choy, tomato and onion; the oil contributes most of the fat, while pork and shrimp supply much of the protein. Serve it with a moderate portion of steamed rice and extra vegetables if you want a more balanced plate.

The key ingredients

Pechay: Clean it thoroughly, especially around the base where grit can collect, then chop it into manageable pieces. Bok choy’s leafy tops and crisp stems give the dish a mix of tender and firmer textures.

Pork and shrimp: Minced pork brings richness, while small, peeled shrimp cook quickly and add a delicate seafood flavour. Keep both ready to add in the order given.

Build the flavour in the pan

Aromatics: Sauté the crushed garlic, onion and tomato in hot oil before adding the meat. This gives the dish its savoury base and lets the tomato begin to soften.

Pork: Cook it until browned before moving on to the shrimp and greens. Stir as needed so it cooks evenly in the pan.

Watch the quick cook

Greens: Stir-fry the bok choy and shrimp for 3 to 5 minutes, then simmer covered for a further 2 to 3 minutes after adding the stock or water. The leaves should wilt and the stems should be tender but not limp.

Shrimp: Small shrimp need little cooking time. Add them with the bok choy as directed and avoid extending the cooking beyond the recipe’s stated stages.

Season to your taste

Fish sauce: Start with 1 tablespoon if you prefer a gentler seasoning, then use up to 2 tablespoons to suit your taste. Its saltiness varies by brand, so taste before adding more.

Black pepper: Add the stated amount to taste along with the fish sauce. If you used chicken stock rather than water, account for its existing seasoning when adjusting the final flavour.

Serve it with

Rice: Steamed rice is a simple accompaniment that goes well with the savoury cooking liquid. Spoon some of the pork, shrimp and broth over the rice.

On the side: A light, fresh vegetable side can round out the meal without competing with the dish’s garlic, tomato and fish-sauce flavours.

Recipe notes & tips

• Wash the bok choy well and drain it before chopping.
• Prepare the shrimp and vegetables before heating the oil so they are ready to add.
• Use a wide pan to give the pork and bok choy room to cook.
• Choose water instead of chicken stock if you want a less seasoned cooking liquid.
• Taste before adding the full amount of fish sauce, as brands differ in saltiness.

Variations

• Use water: Swap in water for the chicken stock for a simpler-tasting broth.
• Adjust the fish sauce: Begin with 1 tablespoon and add more to taste.
• Add chilli: Include a little sliced fresh chilli for heat.
• Change the greens: Use another quick-cooking leafy green if bok choy is unavailable.
• Serve over rice: Spoon the finished dish and its cooking liquid over steamed rice.

Common mistakes to avoid

• Skipping the wash: Grit can cling near the bok choy bases, so rinse the leaves and stems thoroughly.
• Adding the fish sauce too early: Season at the end as directed, then taste before adding more.
• Overcooking the greens: Follow the brief stir-fry and simmer times so the bok choy does not turn limp.
• Crowding a small pan: The ingredients can cook unevenly, so use a pan large enough to stir them comfortably.
• Guessing the pork is browned: Check that it has browned before adding the shrimp and bok choy.

How to store

Refrigerate leftovers in a covered container for up to 2 days. Reheat in a pan over a moderate heat until piping hot, stirring gently; add a splash of water if the cooking liquid has reduced.

Frequently asked questions