Image

Tomatofied Pechay with Walnuts

Tomatofied Pechay with Walnuts

Tomatofied Pechay with Walnuts (in Tagalog, Ginisang Pechay na may Walnuts) is a simple and common dish at home that I’ve veganized. I substitute small shrimps or pork cutlets with walnuts. The walnuts break the leafy-veggie taste and taste sweet against the sourish tomatoes. Instead of sauteing in oil, I cook everything in a small amount of water replenishing as needed to keep it from burning. Then oil is drizzled after removing it from fire.

INGREDIENTS
water as needed
4 cloves of garlic, minced
1 medium-sized garlic, chopped
2 medium-sized tomatoes, chopped
salt to taste
3 bundles of pechay, chopped; separate stems from leaves
a handful of walnuts, roughly chopped
3 to 4 Tbsp of flax seed oil (or extra virgin olive oil)

PROCEDURE
1. Cook the garlic and onion in little water.
2. Add the tomatoes and salt.
3. Put in the pechay stems first then after a minute or so, add the pechay leaves.
4. When the pechay is almost cooked, add the walnuts.
5. Remove from the fire and drizzle the flax seed oil.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s