Ginisang Kinchay at Tokwa
Also known as Stir Fry Chinese Celery with Tofu. This dish is stir fried with pork and shrimp.
Servings 3
Calories 186kcal
Ingredients
- 1 medium onion chopped
- 4 cloves garlic minced
- ½ pound pork tenderloin sliced (or ground pork)
- ½ medium shrimp peeled and deveined
- ½ cup broth or water shrimp, chicken or pork
- ½ pound 9 oz tofu cut into ½ inch x 1 inch
- 1 bunch kinchay 20 stalks Chinese celery – leaves only
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- Salt and pepper to taste
- 2 teaspoon cornstarch dissolved in 1 teaspoon water
Instructions
- In a skillet, heat oil over medium heat.
- Fry tokwa (tofu) until golden.
- Push the tofu to the side of the skillet and saute onion until translucent.
- Saute garlic and cook until golden.
- Stir-in pork and cook until pale.
- Add shrimp cook until pink.
- Pour broth or water. Bring to a boil. Lower heat.
- Add soy sauce and fish sauce.
- Simmer mixture for 3 minutes or until pork is tender.
- Toss-in the kinchay (Chinese celery) leaves.
- Season with salt and pepper
Notes
- You can add 1 large chopped tomato after sautéing the garlic.
Nutrition
Calories: 186kcal | Carbohydrates: 8g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 51mg | Sodium: 858mg | Potassium: 396mg | Fiber: 1g | Sugar: 2g | Vitamin C: 4mg | Calcium: 115mg | Iron: 1.9mg