CHINESE CABBAGE WITH PEANUTS AND TOFU - PECHAY NA MAY TOKWA AND SARIWANG MANI
We will just add vegetarian cooking in ANITA’S KITCHEN. My husband is crying of too much cooking and he is eating too much. And being yelled at is not good for ANITA’S complexion. I do not know why Pechay is called Chinese Cabbage here, can’t we call it Filipino Cabbage? Which reminds me Consul General Rowena Weng told me that there is no such thing as Lumpiang Shanghai in China.
But I have to go to Chinese Cabbage for proper protocol.
1 lb Chinese cabbage, washed and cut inch long
½ cup tofu, cubed
½ cup boiled peanuts, shelled
2 tbsp olive oil
1 small onion, sliced
1 small tomatoes, sliced
2 clove garlic, minced
1 red or yellow pepper, sliced diagonally (optional)
2 tablespoons oyster sauce
1 tablespoon cornstarch dissolved in ¼ cup water
In a wok or large frying pan, heat the oil until steaming hot. Fry the garlic until it turns golden, then the onion and the tomatoes. Cook until tomatoes are cooked for about 2 minutes, add the tofu, blend in the oyster sauce, add the pepper. Mix and then add the peanuts. Let it cook for another minute, add the cornstarch dissolved in water, let cook for another minute and add the Chinese Cabbage, mix in. Season with salt and pepper if desired. Cover and simmer for two minutes. The steam will cook the vegetables.
