Bok Choy with Ginger Pressure Cooker Recipe

Bok Choy With Ginger Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 5 minutes at HIGH pressure

• 1 full-size head bok choy or 6 to 8 baby bok choy
• 1 to 2 tablespoons julienned peeled fresh ginger, to taste
• 1 cup water, as needed
• 2 tablespoons mirin or shaoxing rice wine
• reduced-sodium soy sauce, oyster sauce, toasted sesame oil, or salt, for serving
• 3 tablespoons chopped green onions (white and a few inches of green part), for serving

Method

1. Cut off the stem end of the full-size bok choy and separate the leaves
2. Wash the leaves in cold water to remove any grit
3. Cut the stems out of the leaf and shred or cut into strips
4. Chop the leaves
5. If using baby bok choy, slice off a little of the stem end, then cut the bunch in half lengthwise
6. Place the stems or halved baby bok choy with the ginger in a 5- to 7-quart pressure cooker
7. Add the water and mirin
8. The liquid should just cover the bok choy; if it doesn’t add a few more tablespoons of water
9. If using full-size bok choy, arrange the leaves on top and pat down
10. Close and lock the lid
11. Set the burner heat to high
12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
13. Set a timer to cook for 5 minutes
14. Remove the pot from the heat
15. Open the cooker with the Quick Release method
16. Be careful of the steam as you remove the lid
17. The leaves will be wilted but still bright green
18. Use tongs to transfer the bok choy to a serving bowl
19. The stems, leaves, and little strips of ginger will be mixed up
20. Drizzle with some soy sauce, oyster sauce, or sesame oil, or season with salt and leave plain
21. Sprinkle with the green onions and serve immediately

Full List of Bok-Choy Recipes
Full List of Vegetables Recipes