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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: Chinese