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1
Wash the pechay and remove the ends. Increase the amount if desired.
2
Heat oil in a pan. Chop the garlic into small pieces and add to the pan while the oil is still heating to cook the garlic slowly and avoid burning.
3
Dice the onion into small pieces and add to the pan.
4
Cut ripe tomatoes into wedges or cubes and add to the pan. Cover and let cook for about a minute to soften the tomatoes.
5
Add the pechay and mix gently. Cover with a lid and heat on high to allow the flavors to infuse. Avoid overmixing to prevent it from becoming too soupy.
6
Slowly add the eggs and spread them out in the pan. Let the eggs set gradually without stirring immediately.
7
Gently mix all ingredients together, ensuring the right amount of liquid—not too soupy and not too dry.
8
Season with fish sauce and ground black pepper. Start with a small amount, taste, and adjust as needed.
9
Turn off the heat and transfer to a serving plate. Serve with rice.
PrimedTableBETA
