There’s a standard procedure for all Filipino sautéed vegetable recipes, which is simple. Although some may add a little bit of twist to their sauté(ginisa) cooking procedures, what differs in all sautéed vegetables is the meat ingredient or the vegetables one prefers to use along with it. It goes the same with Millie’s sauteed(ginisa) dishes. From sautéed bok choy, to sautéed bottle gourd(upo) and more, here is a list of examples of Millie’s ginisa or sautéed vegetable recipes including her standard sauté cooking procedure.
Sautéed Bok Choy Ingredients: 4-6 servings
1-2 bundles of thinly sliced pechay(bok choy) leaves
1/2 lb. of pork belly in cube sizes
1 large sliced tomatoes
2 cloves of minced garlic
1/2 medium sliced onion
2 tbsp. of fish sauce(optional)
salt & peppers to taste
1/4 cup of water
- Boil pork belly cubes a fair amount of water on a large pan until they are golden brown. Remove and transfer to a bowl or plated and set aside.
- Using the oil produced by pork belly cubes, sauté garlic, onions and tomatoes. Smash sliced tomatoes with a spoon to allow more juice from it. Stir ingredients to combine.
- Bring the pork belly meat back and stir it with the sauteed spices to incorporated mixture. Apply fish sauce, if desired, or just salt and peppers will do to taste.
- Stir to combine all ingredients, add the sliced pechay or bok choy leaves, next, stir to combine, add a small amount of water to add more sauce, if desired.
- Sprinkle more salt and peppers if necessary, apply a lid to cover, then leave it to simmer for 3-5 minutes, or until bok choy leaves and pork belly cubes are fully cooked.
- Remove from the heat, serve this delicious sautéed vegetable recipe hot, with steamed rice.
Tip: Boiled chicken strips, sardines and dried fish are great examples of meat substitutes. Others apply bagoong alamang(shrimp paste) in the mix. Suggested side dish for sautéed recipes are fried fish mackerel(galunggong), adobo or chicharrones.