1 pack PUREFOODS HEAT AND EAT CRISPY PATA, turbo broil or fry according to package directions
1/2 cup Chinese cooking rice wine
1/4 cup vinegar
1 cup soy sauce
1/2 cup sugar
3 pc star anise
2 cups water
1 tbsp cornstarch, mixed with 1 tbsp water
3 (300 g) bundles bok choy (Chinese cabbage), trim 1/2 inch off the end


  1. In a sauce pot, combine wine, vinegar, soy sauce, sugar, star anise and water. Bring to boil, stirring continuously until sugar is dissolved. Lower heat then cover. Simmer for about 5 minutes.
  2. Add cornstarch mixture, stirring continuously until sauce thickens. Add bok choy and cook until vegetable turns bright in color. Set aside.
  3. Place crispy pata on a platter. Arrange bok choy and spoon sauce over or serve sauce on the side.
Makes 6 servings.   Tip/s:
  • Option to use Purefoods Heat and Eat Lechon Kawali.
  • Use pechay Tagalog or cabbage as veggie options as well as add shiitake mushrooms for added flavour and extended servings.
  • Chinese cooking wine is readily available in condiment aisles and is not expensive.

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