Bok choy is a very tasty vegetable to cook. There are several ways to prepare it and you can choose from a number of different dishes. You can saute it, boil it, or even blanch it.
Blanching vs not blanching
One of the most common questions that people ask about freezing bok choy is whether they should blanch it first. Blanching is a technique that helps to prevent the leaves from getting soft. It also helps to preserve the color and texture of the vegetable. However, not all vegetables should be blanched.
If you do not wish to blanch bok choy before freezing, you can flash freeze it. This process involves heating the leafy vegetable quickly in water, then transferring it to ice water. You should use water that is at least as cold as the temperature of your freezer. Once the bok choy has cooled, remove it from the ice water and place it in a plastic freezer bag. Then, reseal it with a date and store it in your freezer for up to 12 months.
In order to flash freeze a large bok choy, you need to remove the stalks. You should then cut the leaves into smaller portions. You can also divide the bok choy into meal-size portions.
If you are planning to freeze cooked bok choy, you will need to blanch it before doing so. After you have finished cooking the bok choy, you should store it in an airtight container or zip lock bag. Then, you can keep it in your freezer for up to six months.
When you are ready to cook the bok choy, you should rinse it off completely. You can then slice the leaves into bite-sized pieces or shredded. If you are going to use the bok choy in soups, you can freeze it in an airtight container. You can even freeze it in Ziploc bags for storage.
Sauteing
Sauteing bok choy is a great way to add flavor and texture to your meals. It is also a healthy, nutritious side dish that is simple to prepare. It can be served with rice or with a boiled egg. It is a good breakfast or lunch choice.
The easiest way to saute bok choy is to use a large non-stick skillet with sloping sides. Place the bok choy in the pan and heat over medium-high heat. Once the bok choy is heated, flip it over and continue cooking until the greens are tender and crisp. When the greens are cooked, transfer them to a serving bowl. You can drizzle the bok choy with oil or garlic or serve it with soy sauce.
Another way to saute bok choy includes using a wok. Once the wok is hot, add the bok choy and stir to evenly coat the bok choy with the oil. After a few minutes, turn the heat down to low. Then sprinkle with a little black sesame seeds and cook for another few minutes. You may also wish to drizzle some olive oil over the bok choy.
If you would like to cook the bok choy with garlic, you can start by finely chopping the bok choy into small pieces. You can also use a microplane grater to mince the garlic. After chopping the bok choy, you can rinse it thoroughly under running water.
The bok choy should be tossed in the oil for about 15 seconds before cooking for another minute. This will help to develop the char on the stalks. When the bok choy is cooked, it should be flipped over a few times, as you would steaks. After five minutes, you can remove the bok choy from the heat. You can then serve it with soy sauce or rice.
Storage
You can freeze, blanch, or pickle bok choy, but you need to make sure you are properly preparing the vegetable. After all, if you are not prepared, bok choy will spoil and rot.
You can freeze bok choy in a freezer safe plastic zipper bag. This way the leaves will remain crisp and fresh for up to 10 months. Alternatively, you can use a food dehydrator. This method can take longer to prepare, but it is a good way to preserve the vegetable.
To prepare your bok choy for freezing, remove the leaves from the stalks. Cut the stalks at a height of about half an inch from the soil line. When you have removed the stalks, you can cut the bok choy into bite-sized pieces. The bok choy should be free of brown spots. You may also want to put a date on the bok choy. If the bok choy has been sitting at room temperature for a long time, it will change color and will not be as crisp. This is not a sign that the bok choy is bad, but you should discard it if it is spoiled.
Another option is to store the bok choy in a steamer basket. If you have a food dehydrator, you can dry the bok choy. You can also dry the bok choy in the oven. After the bok choy has cooled, you can wash it. You can also blot the leaves to remove extra moisture. Once you are done with the blotting, you can wrap the bok choy in paper towel and place it in an airtight container.