February 4, 2011
1/2 cup cooking oil
5 pieces tokwa, cubed
1 clove garlic, chopped
1 medium-size onion, chopped
3 medium-size tomatoes, chopped
1 tablespoon oyster sauce
2 bundles pechay, separate stems from leaves
salt and pepper to taste
1.) Heat the oil then fry the tokwa until golden brown. Set aside.
2.) In the same pan, saute the garlic, onions, and tomatoes until tender and add the tokwa.
3.) Season with oyster sauce.
4.) Add the chopped pechay stems.
5.) Cook until tender then add the pechay and kinchay leaves.
6.) Season to taste with salt and pepper.
7.) Cook until the pechay is done.