Lazy no-brainer dinner: Tuna Stir Fry with Leafy Greens

Mom and I had a super lazy dinner. We didn't want to cook the usual viands because none of us wanted to wash too many dishes with pots and pans after. She wanted me to buy litson manok (roasted chicken) but I was too lazy to go out and buy some. So anyway, since we're both lazy, and I still wanted us to eat healthy, I told her I'll just whip up my quick tuna stir fry with leafy greens. Its a dish that you can do in 10 minutes max from prep time to cooking time.

So if you're having a lazy evening, you can try this out. :)

TUNA STIR FRY WITH LEAFY GREENS

INGREDIENTS:

1 small can of tuna in oil (or brine, but I prefer in oil)
3 heads of Pechay, whole leaves with ends cut off
1 small head of cabbage, cut into large (around 1" thick) strips
1 tsp. Worcestershire Sauce
Dried basil
Ground Pepper
Salt

Boil 3-4 cups of water, salted, in a medium sauce pan. Once the water is boiling, dunk in the sliced cabbage. Let it sit in the boiling water for about a minute, then remove from the water and arranged it in a serving dish. Set aside.

In the same sauce pan (water used for the cabbage removed),  over medium low heat, pour in the contents of the tuna in can, add dried basil (a few dashes), a pinch of pepper, mix it a bit, then add the Worscestershire sauce. Mix a couple of times, put in the Pechay leaves, then put on the lid of the sauce pan. Allow to the leaves to wilt a bit and absorb the flavors of the tuna, for around 20 seconds before stirring. Don't over cook the leaves, it should not lose its green color. Once cooked, using a pair of tongs, place first the Pechay leaves on top of the cabbage leaves that you cooked earlier, then top it with the tuna with its sauce and juices. Best served with plain hot rice.  :)

Simple dish, almost ready to eat, yet healthy and filling. Serving good for 2. :)

Happy cooking!