Soy-Glazed Bok Choy

Bok choy, whether it’s Chinese cabbage or baby bok choy, can be transformed into a delectable dish with a soy-glazed coating that enhances its natural flavors. This recipe is versatile and easy to prepare, making it a delightful addition to your meals.

Serves: 4

INGREDIENTS:

• 1 pound bok choy
• 1/2 cup water, plus 2 teaspoons warm water
• 1/4 cup soy sauce
• 1 teaspoon rice wine vinegar
• 1 teaspoon peanut oil
• 1 teaspoon fresh ginger, minced
• 1 teaspoon cornstarch

INSTRUCTIONS:

1. Prepare the Bok Choy: Begin by trimming the ends off the bok choy and slicing it in half lengthwise.
2. Place the prepared bok choy in a steamer basket.
3. Steam the Bok Choy: Add 1/2 cup of water to the pressure cooker.
4. Place the steamer basket with the bok choy into the pressure cooker.
5. Lock the lid into place and bring the pressure cooker to high pressure.
6. Maintain high pressure for 1 minute.
7. After 1 minute, remove the pressure cooker from the heat source, quick-release the pressure, and carefully remove the lid.
8. Drain any excess water from the bok choy.
9. Create the Soy Glaze: In the pressure cooker, combine the soy sauce, rice wine vinegar, peanut oil, and minced ginger.
10. Place the pressure cooker over medium heat.
11. Prepare the Cornstarch Slurry: In a separate bowl, combine the cornstarch with the remaining 2 teaspoons of warm water.
12. Stir well to create a smooth slurry.
13. Glaze the Bok Choy: Slowly pour the cornstarch slurry into the pressure cooker while stirring constantly. This will help thicken the sauce.
14. Add the steamed bok choy to the pressure cooker and stir until the bok choy is evenly coated with the soy glaze.
15. Pressure Cook Again: Lock the lid into place once more.
16. Bring the pressure cooker to high pressure and maintain high pressure for 1 more minute.
17. After the minute is up, remove the pressure cooker from the heat source, quick-release the pressure, and carefully remove the lid.

With this Soy-Glazed Bok Choy recipe, you can easily elevate the taste of bok choy to create a flavorful and satisfying side dish. The combination of soy sauce, rice wine vinegar, ginger, and peanut oil infuses the bok choy with a delightful umami flavor.

Steaming the bok choy before glazing it ensures that it’s tender and perfectly cooked. The cornstarch slurry thickens the glaze, creating a glossy coating that clings to the bok choy, enhancing its appeal.

Serve this dish as a side alongside your favorite Asian-inspired main course, and enjoy the harmonious blend of flavors in every bite. Whether you choose Chinese cabbage or baby bok choy, this recipe showcases the versatility of bok choy as a delicious and nutritious addition to your meals.