EGGPLANT AND PECHAY WITH TAUSI
GINISANG TALONG AT PECHAY SA TAUSI
Prep time: 20 minutes
Cooking time: 20 minutes
Yields: Serves 4 with steamed rice
4 tsp coconut oil/can use any cooking oil
1/2 lb ground pork
1 medium size onion, peeled and chopped
10 cloves garlic,minced
2 oz peeled and thinly sliced ginger
2 medium size tomatoes, chopped
1/2 can (1/2 cup) fermented black beans, rinsed and drained
1/4 cup oyster sauce
3 pcs Japanese eggplant, cut in an angle.
1 cup pork broth
1/2 lb pechay or bokchoy
Using a large wok, pre heat oil and brown pork.
Cook it for 10 minutes until crispy.
Remove from pan but leave the accumulated oil from pork.
Saute onions for 2 minutes.
Add garlic, ginger and tomatoes and cook for 2 minutes until soft.
Add tausi and oyster sauce.
Add eggplant and broth.
Season with ground pepper
Stir, cover and simmer for 3 minutes.
Uncover after 3 minutes.
Use medium heat.
Add pechay or bokchoy – you can add more if you prefer. (I just used leftovers)
Add cooked ground pork
Turn off heat and stir.
Serve with steamed rice.