This Friday, I was invited for online cook out event Complex Dinnerventions, and Joi Ito hosted as our lead chef and we made his famous recipe, Ginisang Pechay with Ground Pork and Shrimp. Vegan substitutions are in the above linked recipe.

Ingredients

• 1 lb bok choy cleaned and chopped

• 8 oz ground pork

• 1 lb chopped or small shrimp

• 1 medium tomato diced

• 1 medium yellow onion diced

• 3 cloves garlic crushed

• 1 cup chicken broth

• 3 Tbsp cooking oil

• 2 Tbsp fish sauce

• Ground black pepper to taste

1. Chop the onion, garlic and tomato and put in a bowl or vat. Chop the bok choy and shrimp and put in another bowl or vat.

2. Heat wok and target the Leidenfrost effect.

3. Add oil to pan and add onion, garlic and tomato and sauté.

4. Add ground pork and sauté until brown.

5. Add shrimp and bok choy and stir-fry for 3 - 5 min until the bok choy is tender, but not soft. If you want, you can separate the leafy part from the thick stems and add them a min or two after the thick parts.

6. Add chicken broth (or water if you don't have any) and bring to boil. Cover and simmer for 2 - 3 min.

7. Add fish sauce and ground black pepper.

Chinese chicken soup broth usually has a lot of salt in it so you may not need salt. If you use stock or broth without salt, you may need to add some. Season to taste at end.

Ginisang Pechay with Ground Pork and Shrimp is a Filipino dish that features stir-fried pechay (also known as bok choy) with ground pork and shrimp. It is a simple and flavorful dish that is easy to make, and it is often served as a side dish or as a main dish with steamed rice. I hadn’t had Ginisang Pechay before.

It is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. The combination of savory ground pork, juicy shrimp, and tender pechay makes for a flavorful and satisfying dish that is sure to become a family favorite.