This Chinese cabbage with a small sized head and crunchy stems is conducive to a gentle steaming, a quick stir-fry or simply serving raw. All classical applications. I dare to deviate here.
What started out as a lazy, innocuous side-dish turned into an attention grabber! You won’t have the crunchy texture of this petite cabbage, but that is compensated by the umami-rich, savory broth. Enjoy!
Pressure cooker or Instant pot [electric pressure cooker].
- 2 lbs of heads of Bok Choy
- 5 oz green spinach
- 1/4 cup chicken or any other savory stock of your choice
- 2 tbsps of soy sauce
- few thin slices of ginger
- 1 tbsp sesame oil
- topping: white sesame seeds and sliced red chillies
Put all the ingredients, except toppings, in a pressure cooker. Cook on high pressure for 2 mins.
Serve, while still hot, with the toppings.
Notes, hints, tips:
- You can use a regular pot; you may have to cook for 15 minutes or so on low-medium heat.
- If using a pressure cooker, stove-top or electric, follow the manufacturer’s instructions: make sure that you release the steam before opening cover.
- For a vegan version, you can use vegetable stock or simply water. Note that the recipe calls for very little liquid; yet in the end you have enough broth from the greens.
One thought on “Bok Choy Soup”
Hmm…. seems simple enough even for a novice to try, provided we can get the cabbage in Mumbai ! No Garlic in the recipe to boot ++++!!!