Sometimes I crave for the sesame flavor... This stir fry is so simple and yet tasty. Pechay, garlic and sesame oil go so well together. Good for you too!

This is one of the simpliest dishes we could ever make. Even a non-experience cook could start with this one...

My hubby’s favorite dish!🥰😋

If you have some pheasant breast, then let’s chicken fry them!

This a traditional dish served at parties towards the end of the evening as an energy boost.

Super fast and easy Chinese cabbage recipe with pork cutlets. Best to use a wok and with fire. Hence its very quick because this stir fry is done in high heat setting.NOTE: ABOUT CHINESE CABBAGES and the word "PECHAY" 😊There are two common Chinese cabbages available: one is the Napa Cabbage and the Bok Choy. If you will google the two types, you will immediately notice the difference in form, leaves and color of both types.On another hand, I used the word "Pechay" as this is our local term for the Chinese cabbage. I should have thought of this instead to use a more universal term (thanks to cookpad admin for reminding me. Sorry ✌) The word Pechay is derived from the Fokkien term for Chinese cabbage "Pe-tsai". Pe means white and Tsai means vegetables. I'm Filipino but we have adapted some Fokkien terms because there are many Fokkien speaking Fil-Chinese citizens in our country.

Adobong manok, often called "chicken adobo," is often considered the national dish of the Philippines. Its origins are with the Spanish colonizers — adobo is the Spanish word for a marinade — but Filipinos have happily adapted it as their own.

Cooked in shrimp broth.

Feels chinese :-)

Wanted a simple stir fry