GINISANG PECHAY AT TUNA
AJI-NO-MOTO® UMAMI SEASONING
2 Tbsps, (30ml) Cooking Oil
1/4cup (60g) Onion, chopped
1/4cup (60g) Garlic, chopped
1 can (200g) Tuna in can, drained, flaked
1 bundle (100g) Pechay, leaves separated
1 cup (250ml) Water
1 /2pack (5.5g) AJI-NO-MOTO® Umami Seasoning
1 Tbsp. (15ml) Fish Sauce
1/8 tsp. (0.35g) Ground black pepper
Reduced sodium by 30%
Original seasoning/condiment: 1/4 cup (60ml) Fish sauce
|Calories per serving (kcal)||128.0|
|Dietary Fiber (g)||0.5|
Good to Know Nutrition Facts!
Pechay is high in folic acid which is very helpful in boosting your energy levels.
Preparation time: 5 minutes
Cooking time: 10 minutes
- SAUTÉ. In a pan heat oil, saute’ onion and garlic until fragrant. Add tuna and cook for 1-2minutes. Add pechay and cook for another minute.
- SEASON. Add water, AJI-NO-MOTO®, fish sauce and pepper. Cook for another minute.
- SERVE. Transfer to a serving plate, serve and enjoy.
Makes 8 servings
Separate Pechay stem and leaves during the cooking process. Cook stem first for a minute before adding the leafy part in over not to overcook your greens.