Ingredients:
1/2 kilo ground lean beef or pork
1/2 kilo pechay, thoroughly washed
3 cloves garlic, minced
2 pcs medium sized potatoes, cut in small cubes
2 pcs small sized red bell pepper, sliced diagonally
1 medium sized onion, chopped
1/2 cup water
2 Tbsp fish sauce
1/4 cup garlic chives, chopped
3 Tbsp Canola oil
salt and pepper to taste
Cooking Instructions:
Wash and clean the Pechay, then trim and chop the stalks and the leaf parts must be separated.
In a large pan put in and saute garlic in Canola oil until light brown.
Add onion and saute until translucent then add the ground beef and little salt, when the beef is already brown add potatoes, saute for 2 minutes.
Add water and fish sauce.
Bring to a boil, when it’s boiling reduce the heat to medium low then add the bell pepper.
Cover and simmer for about 10 minutes or until the meat is tender.
Season with salt and pepper to suit your taste.
Add Pechay stalks and simmer for about 1 minute.
Add chives, leaf part of pechay.
Simmer for 2 more minutes.
Remove from heat then serve with hot rice and Daing na Bangus.
