Bok Choy Steamed. The ultimate guide to steam Bok Choy in the Instant Pot or regular steamer. The oyster garlic sauce recipe is also on the list to make this an enjoyable meal. I am sure your family will love it.
When it comes to preparing bok choy, steaming is the superior choice. It preserves the nutritional value, enhances the flavor, and maintains the perfect texture. Whether you’re a seasoned cook or a beginner in the kitchen, steaming bok choy is a simple yet effective method to savor this nutritious green. So, the next time you’re in the mood for bok choy, try steaming, and you’ll enjoy this simple and healthy dish.
What is Baby Bok Choy
I remember in my gardening class planting Bok Choy. We call this Pechay in our dialect, and I often eat them. I remember it eating them every day except on Sundays when it’s no-meat day.
I wish I could plant them again, but the weather here is impossible, so I buy them in the grocery store. I always add them to my cooking like this Pesang Tilapia, Siningang na Manok.
Bok Choy, Pechay in Tagalog, is a nutritious leafy green vegetable commonly used in Asian cuisine. It can be prepared in various ways, and the best method for cooking depends on your preference and the dish you’re making.
Why you’ll love this Recipe
- Easy– this is very simple to make and good for leftovers.
- Filling– this is one of those meals that make you fully satisfied quickly.
- Customizable- I used the oyster garlic sauce in this recipe to enhance the taste of the Bok choy; however, you can use any sauce you like.
What is my pantry
- Soy sauce
- Oyster sauce
- Ground black pepper
- Bok choy
Ways to Cook Baby Bok Choy
- Steaming: Steaming is often recommended for bok choy because it helps retain more nutrients and flavor. It also maintains the crisp texture of the vegetable. Cooking typically takes a few minutes, and you can use a steamer basket or a microwave-safe dish with a lid to steam bok choy.
- Boiling: Boiling is another option, but it can cause bok choy to become softer and potentially lose some nutrients.
- Based on your recipe and taste preferences, Stir-fry, sauté, or use it in soups and stews
- Stir-frying-stir frying is an option when you heat oil in a pan. Add the spices and cook the Bok Choy until tender but not overcooked.
Why Choose Steaming?
Here’s why you should consider steaming over boiling:
1. Retains Nutrients: Steaming bok choy helps retain more of its vitamins, minerals, and antioxidants compared to boiling, where some of these valuable nutrients may leach into the cooking water.
2. Preserve Texture: Steaming maintains the crispness and texture of bok choy, preventing it from becoming mushy or overcooked.
3. Enhances Flavor: Steaming enhances the natural flavor of bok choy, making it a delicious and healthy addition to your meals.
Which Part of Bok Choy to Eat:
- You can eat the entire bok choy plant, including the white stalks and the green leaves. Both parts are edible and have a slightly different texture and flavor. The white stalks are crisp, while the green leaves are more tender.
Healthiest Way to Eat Bok Choy:
- Cook it using methods like steaming or stir-frying with minimal added oil or sauce. Steaming and stir-frying preserve its nutrients while enhancing its flavor.
- Remember that the cooking method for bok choy can vary depending on your recipe and personal taste preferences. Experiment with different cooking techniques to discover your favorite way to enjoy this versatile vegetable.
How to Steam Bok Choy
Follow these simple steps to steam bok choy to perfection:
Step 1: Preparation
- Soaking bok choy is only necessary if it’s filthy. Simply rinsing it under cold running water should be sufficient for cleaning. Start by washing the bok choy thoroughly under cold running water. Pay extra attention to the base of the stems, where dirt can often accumulate. Trim off any discolored or damaged leaves.
Step 2: Cutting
- Slice the bok choy into manageable pieces. You can either halve or quarter the heads, depending on your preference. Ensure that the parts are of uniform size for even cooking. I used Baby Chinese Bok Choy in this recipe and steamed them whole after separating them.
Step 4: Steaming in the Instant Pot or Regular steamer
Instant Pot Duo
- Arrange the bok choy pieces in a single layer in the steamer basket.
- Cover with the pressure cooker lid and set the pressure to LO.
- Set the time to zero and quickly release when done.
- Put five to 10 cups of water in a steaming tray and let the water boil. When the water boils, arrange the bok choy in one layer and let it cook for three to five minutes. The bok choy should become tender and vibrant green.
Step 5: Seasoning
Garlic Oyster Sauce:
- Heat the roasted sesame oil and saute the garlic until aromatic.
- Pour into the Bok Choy Steamed.
- Add in the sauce mixture and let it slightly thicken.
- Place the cooked Bok choy on a plate and drench with the Garlic Oyster sauce.
Other sauce alternatives:
You can customize the sauce according to your liking. Make it super spicy by adding Gochugaru, Homemade Gochujang, make it sweeter by dipping it in this Filipino Style Fishball sauce, and try my Datu Puto Spice Vinegar and this Vietnamese Fish Sauce.
How Long Does Bok Choy Need to Be Cooked For?
The cooking time for bok choy largely depends on its size and your preferred level of tenderness. As a general guideline:
Instant Pot Steaming
- Baby Bok Choy: zero minutes
- Baby Bok Choy: 3-5 minutes Bok CHoy:
- Mature bok choy: 5-7 minutes
Remember that overcooking can lead to a loss of nutrients and a less desirable texture, so keep a close eye on your bok choy as it steams.
Which Part of Bok Choy Do You Eat?
- When enjoying bok choy, you can eat both the green leafy portion and the white stems. The entire vegetable is edible and offers a delightful contrast in texture and flavor.
Can You Eat the White Stems of Bok Choy?
- Absolutely! The white stems of bok choy are edible and add a crunchy texture to your dishes. They have a mild, slightly peppery flavor that complements the leafy greens perfectly. To make the most of your bok choy, be sure to incorporate both the stems and the leaves into your recipes.
Bok Choy Steamed
- 1 Instant Pot Duo Crisp plus Aird Fryer 8 quart
- 1 steaming tray
- 1 Air frying basket
- 2 tbsp Roasted Sesame Oil
- 1 lb Baby Bok Choy
- 1 clove Finely chopped Garlic
- 2 tbsp Oyster Sauce
- 1 tbsp Soy Sauce
- 1 tsp Ground Black Pepper
- 1/2 tsp Granulated Sugar
- 1/4 cup water
- 2 tsp Cornstarch
Bok Choy Steam in the Instant Pot
- Put the inner pot in the base. Add two cups of water to the inner pot. Set the air fryer basket and put the steaming tray. Arrange the bok choy.
- Wash the bok choy, ensuring no soil or dirt is left. Cut it vertically, or remove the leaves from the roots. Drain excess water and pat dry with a paper towel.
- Cover the Instant Pot with the Pressure Cooker lid. Push the steam button and set the timer to zero minutes. Quickly release when done.
- While the bok choy is cooking, put about five cups of water in a large bowl and add one cup of ice. Set aside.
- Immediately remove the Bok choy from the pot and arrange it on a plate.
- Dip the cooked bok choy into ice bath water to halt the cooking.
Make the sauce
- Make this sauce once the Bok choy is done cooking.
- Mix the sauce ingredients in a small bowl-season according to your liking. Set aside until ready to use. Ensure to mix the ingredients until smooth.
- Heat the Roasted Sesame Oil in a pan. Saute the garlic on low heat until aromatic. Add the sauce. Gently stir until the sauce is slightly thick. Immediately pour the mixture into the bok choy.
Cook it in a Regular Steamer
- Add enough water to the steamer rack and let the water boil.
- When the water has boiled, arrange the bok choy and let it steam for three to ten minutes, depending on the size and thickness of the Bok Choy.
- Season the sauce according to your liking. Add more or less to the ingredients as you prefer. If you are on a Sodium diet, lessen the amount of Soy sauce and oyster sauce. You can even skip them altogether.
- Cut the Bok Choy by separating the leaves from the stalk, or cut it vertically.
- Wash the bok choy thoroughly to remove dirt.
- Ensure to put the cooked Bok choy in the iced water to halt the cooking process.
- Make sure to release the pressure once it's done cooking. Forgetting to remove the veggies from the inner pot to the ice water bath makes the bok choy soggy and overcooked.