Grilled Baby Bok Choy with Ginger Chili Sauce: A Pressure Cooker Spin
Fresh baby bok choy is grilled and served with a bold ginger chili sauce. This quick pressure-cooked twist delivers deep flavor in minutes—simple, healthy, and delicious!
Equipment
- 1 Grill or grill pan preheated to medium-high
Ingredients
Main ingredients
- 3 baby bok choy halved
- olive oil spray
- freshly ground black pepper
- 1 tablespoon low-sodium soy sauce or tamari if gluten free
- 1 tablespoon grated fresh ginger paste
- ½ teaspoon chili paste sambal oelek
Instructions
Instructions
- Heat your grill or grill pan over medium-high heat.
- Spray cut sides of baby bok choy with olive oil and sprinkle with black pepper.
- Place bok choy halves cut-side down on grill and cook for 2–3 minutes to get grill marks.
- Flip and grill another 2–3 minutes until tender but still with a bit of snap.
- Mix soy sauce, ginger paste, and chili paste in a small bowl until blended.
- Plate grilled bok choy and drizzle with the ginger chili sauce. Serve immediately.
Notes
Store leftovers in fridge for 3 days or freeze after chopping. Reheat with steam function on pressure cooker for best texture.