Ginisang Pechay with Tokwa and Mushrooms

Pechay, tofu, and mushrooms are quickly sautéed into a soft, savory vegetable ulam. It is filling enough for one serving while staying low in calories.

Estimated cost: ₱80–₱90

Prep 10 min · Total 20 min · Serves 1

Nutrition per serving: 235 kcal · 19 g protein · 15 g carbs · 11 g fat

Ingredients

• 200g, chopped pechay
• 100g, cubed firm tofu
• 70g, sliced button mushrooms
• 1 tsp cooking oil
• 2 cloves, minced garlic
• to taste salt
• to taste pepper

Steps

1. Heat oil in a wok or pan over medium-high heat.
2. Add tofu and sear for 3 minutes until the edges are pale golden; push to one side of the pan.
3. Add garlic and mushrooms, then sauté for 2 minutes until the mushrooms release moisture and soften.
4. Add pechay stems first and cook for 1 minute, then add the leaves.
5. Season with salt and pepper, toss continuously, and cook for 2 to 3 minutes until the leaves wilt but remain bright green.
6. Turn off heat once there is a small amount of natural vegetable broth at the bottom of the pan.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).