Sauteed Pechay (Bok Choi)

Here's a very simple veggie recipe using Pechay or Bok Choi. It doesn't take too long to cook and its one of the few veggie recipes i truly enjoy. I love how the bok choi is slightly bitter, and the oyster sauce is kinda sweet; gives it a wonderful balance of flavor that is distinctly Asian.

Julienne some pechay, pechay stalks and some garlic
Brown your garlic in some oil. I always , always start with a cold pan because it prevents my garlic from burning. Plus, it gives the garlic more time to release its oils
Add the pechay stalks and some sesame oil. Remember, you are using the sesame oil for its aroma and flavor, not to cook with. Use it sparingly.
Add 3 tablespoons or so of water, and a tablespoon of oyster sauce. Try to find a really good brand of oyster sauce. I suggest Lee Kum Kee
Add in the pechay leaves


When the leaves wilt, beat one egg

Pour the beaten egg over the hot veggies
Wait for the egg to cook

Your dish is ready to serve. I know it does not look very appetizing in the pictures (with the egg streaks and all) but you have to give it a try. Serve it with a heaping bowl of white rice
All these photos were snapped with my sony cybershot w290! thanks sony!