Sesame-Miso Sous Vide Bok Choy Recipe (2024)

FAQs

Should I soak bok choy before cooking? ›

The simplest way to prep bok choy is to cut it in half lengthwise and submerge it in cold water for a few minutes. This will soften the dirt and allow you to remove it easily. Drain the water, check for dirt between the stalks, and run each half of bok choy under cold water.

Cook for about 6 minutes until the base of the bok choy is slightly tender. Test it with the tip of a knife, then serve. For best results, trim the stalks off before boiling, as the stalks take longer to cook than the leaves.

Vegetables are prime candidates for sous vide cookery.

The precisely heated water bath allows you to cook green vegetables until they are crisp-tender but still a vibrant hue. It also allows you to cook root vegetables to their tender ideal from end to end.

Traditional bok choy has dark, crinkly leaves and crisp, white stems; Shanghai bok choy has spoon-shaped leaves and jade green stems. The cool thing is that both the leaves and the stalks can be eaten, and this wonderful little plant is an excellent go-to for fiber, as well as for beta-carotene and vitamins C, K and A.

When you're done picking the leaves off, if you have time, soak them for 10-20 minutes. It'll make the next step of rinsing a little easier. Rinse the bok choy by holding them under the water and rubbing the stalk with your fingers to scrub off the dirt.

Add the bok choy and stir over medium heat until the leaves wilt and turn light brown around the edges. Add salt and pepper lightly or soy sauce, and 1 cup of vegetable stock. Cover the skillet tightly and simmer until the bok choy is just tender about 15 to 20 minutes.

Bok choy only takes 45 days to reach maturity, so you can enjoy your leafy greens relatively quickly after planting them. Harvest the bok choy before the hot weather sets in, because the hot weather will make the bok choy go to seed very fast. Bok choy is ready to harvest when it reaches 12 to 18 inches tall.

In fact, bok choy may be beneficial for heart health, bone health, and thyroid function. It may even have anticancer properties. You may want to eat it in cooked form to reduce your intake of myrosinase, a compound that could interfere with iodine absorption.

Firstly, sous vide cooking can be time-consuming. In this method, the food is vacuum-sealed and then cooked in a water bath for a long time, usually several hours.

Fruit, unless you are making coulis. Almost everything else can successfully prepared by the Sous Vide method of cooking. Be careful with seafoods as they are delicate and need a very low temperature which puts you air risk of food poisoning if they have not been prepared or stored correctly.

Which vegetables are best for sous vide? ›

Parsnips, rutabaga, beets, potatoes, carrots, turnips—this seasonal stunner maximizes the flavor of fall vegetable favorites.

Bok choy, a Chinese cabbage, is tender, sweet, and stands up well to heat — making it perfect for stir-frying. Cook it simply with garlic, black bean sauce, or shiitake mushrooms for a delicious side dish, or incorporate it into a frittata or bowl of ramen for a more substantial bite.

What is the difference between regular bok choy and baby bok choy? There is virtually no difference between regular-sized bok choy and baby bok choy. Baby bok choy is harvested earlier than regular-sized bok choy, and as a result, the vegetable is naturally smaller and overall is a bit sweeter.

Step 7 – Bok choy harvest

As bok choy can regrow, it is possible to harvest up to half the plant, which encourages new leaf growth. To harvest cut at the base of the stem. Wash and store in a plastic bag in the crisper section of the refrigerator for up to a week.

Acidity can really bring a pleasant flavor out of bitter greens. If they're being used for a salad, it's good to add a vinaigrette with plenty of acidity to brighten it up. If you are sauteing, add some vinegar or citrus to the greens to finish them off.

All of Bok Choy is edible, so once you get to that point, you can chop up the stem and the bulb.

Like other dark, leafy greens, bok choy is an excellent source of the flavonoid quercetin. Quercetin can help to reduce inflammation in the body, which may help to reduce your risk of developing a variety of chronic health issues such as heart disease, diabetes, and cancer.

The major shift in nutrients between raw and cooked bok choy is the level of vitamin C and K depletion when the vegetable is cooked. It's best to consume it raw to get the most nutrients or at the very least only lightly cook it.