GINISANG PECHAY AT TUNA
AJI-NO-MOTO® UMAMI SEASONING
Recipe Finder
Ingredients
1 Tbsp (15 ml) Cooking Oil
2 Tbsps. (30 g) Onion, chopped
2 Tbsps. (30 g) Garlic, chopped
1/2 can (100 g) Tuna in can, drained, flaked
2 cups (100 g) Pechay, leaves separated
1/4 cup (60 ml) Water
1/4 pack (1/2 tsp) (2.8 g) AJI-NO-MOTO® Umami Seasoning
1 Tbsp. (10 ml) Fish Sauce
1/8 tsp. (0.35 g) Ground black pepper
Reduced sodium by 30%
Original seasoning/condiment: 1/4 cup (60ml) Fish sauce
NUTRITION INFORMATION
Nutrition Facts | |
---|---|
Calories per serving (kcal) | 131.22 |
Carbohydrates (g) | 3.79 |
Proteins (g) | 5.3 |
Fat (g) | 10.55 |
Dietary Fiber (g) | 0.66 |
Calcium (mg) | 33.66 |
Iron (mg) | 0.92 |
Sodium (mg) | 343.05 |
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
Procedure
- 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 4 servings
Serving size: 1/2 cup (84.79 g)
Cooking Tips
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.