After Dim Sum with family and a friends last week (hi, Rhonda!), I went to the Asian market that’s right next door: Park To Shop on 30th Ave in Cleveland. As usual, I had a fantastic time, and bought a lot more than I should have. Hoisin sauce! Pocky! Sriracha and Sambal Olek! Ramune soda! I almost cracked and bought a 5 gallon tub of soy sauce…but I came to my senses and bought a 64 ounce bottle instead.
One of my Asian market staples is baby bok choy. There are always “grab and go” bags in the produce section, and they make a great side dish for a weeknight stir fry. Baby bok choy are the cute little sized ones – 4 to 6 inches long – instead of the full-sized heads of bok choy. They’re also quicker to deal with; trim the tough stem piece from the bottom and they’re ready to cook.
Instead of stir frying, I thought, what if I use my pressure cooker? Bok Choy a tough vegetable on the bottom – similar to cabbage – and could use a little extra cooking. So I borrowed my pressure cooker kale technique, with a final drizzle of soy/vinegar/sesame oil. (I learned that trick from Fuschia Dunlop’s Every Grain of Rice.) Oh, and I added a sprinkle of red pepper flakes, for those who can take the heat.
The results were fantastic, and now I have a simple, hands-off side dish for Asian food. I love my pressure cooker!
Inspired by: Fuschia Dunlop, Blanched Choy Sum in Sizzling Oil, Every Grain of Rice
Video: Pressure Cooker Cooker Baby Bok Choy – Time Lapse (1:05)
Pressure Cooker Baby Bok Choy – Time Lapse [YouTube.com]
Pressure Cooker Baby Bok Choy recipe – a quick asian side dish from the pressure cooker.
- 1 tablespoon peanut oil (or vegetable oil)
- 1 clove garlic, crushed
- 1/2 inch slice of ginger, peeled and crushed
- 1 pound baby bok choy, tough bottoms trimmed
- 1/2 teaspoon fine sea salt (or Sichuan Roasted Pepper Salt)
- 1/2 cup water (or the minimum amount for your cooker)
- Sprinkle of red pepper flakes (optional)
- Lightly sauté the garlic and ginger, then add the bok choy: Pour the oil into the bottom of the pressure cooker pot, add the garlic and ginger, and then start sauté mode in an electric PC or set the pot over medium heat in a stovetop PC. Heat the oil until the garlic and ginger just start to sizzle – we want it to bubble around the edges, but not brown – about 3 minutes. Add the trimmed baby bok choy, stem side down. Don’t worry about the max fill line on the cooker – the bok choy will wilt quickly – but you need to pack it in enough to close the lid. Sprinkle the bok choy with the salt, then pour the water over the top of everything.
- Pressure cook the bok choy: Lock the lid on the pressure cooker, bring it up to high pressure, and cook at high pressure for 5 minutes (for either electric or stovetop PC). Quick release the pressure. Remove the lid carefully – the steam is hot enough to scald.
- Season and serve: Scoop the bok choy out of the pot with a slotted spoon, leaving as much liquid behind as possible, and arrange on a platter. Drizzle with the sauce, sprinkle with the optional and serve.
- This recipe fits in a 6 quart or larger pressure cooker. (I love my 6 quart Instant Pot)
- Most of the bok choy heads will fall apart when you trim the tough bottoms – that’s OK. Just gather them all up and stuff them in the pot.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
Pressure Cooker Kale with Garlic and Lemon – Dad Cooks Dinner
Pressure Cooker Beets with Blue Cheese – Dad Cooks Dinner
Pressure Cooker Collard Greens with Bacon – Dad Cooks Dinner
My other Pressure Cooker Recipes
My other Pressure Cooker Time Lapse Videos
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