Sesame-Miso Sous Vide Bok Choy Recipe
Bok choy isn't too difficult to cook traditionally, but with sous vide it can be tenderized without making it overly soft. It also completely eliminates the cleanup since you don't have to pull out a pot or pan.
I often mix the bok choy and the sauce together in the bag, but you can always use a mixing bowl if that is easier for you. Just make sure that the bok choy isn't more than 1 or 2 pieces thick so it will heat evenly.
Sometimes bok choy and other vegetables like to float. There are many ways how to prevent sous vide bags from floating but for this recipe I used Neodymium Disc Magnets, which work amazing.
Once it is done, if you prefer a thicker sauce you can always reduce it on the stove after the sous vide process is complete.
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Here's a lot more about How to sous vide fruits and vegetables.
Ingredients for Sesame-Miso Sous Vide Bok Choy
- 4 baby bok choy
- 1 tablespoon olive oil
- 1 tablespoon freshly grated ginger
- 1 tablespoon miso paste
- 1 tablespoon soy sauce
- Salt and pepper
- Fish sauce
- Sesame oil
- Sesame seeds
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Cooking Instructions for Sesame-Miso Sous Vide Bok Choy
Preheat the water bath to 183°F (83.9°C).
Combine all ingredients in a bowl and toss to mix well. Pour into a sous vide bag and arrange in a single layer. Seal the bag then place in the water bath and cook for 15 to 30 minutes.
Once the bok choy is tender remove it from the water bath. For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Remove the bok choy from the sous vide bag and place in a bowl. Drizzle with some fish sauce and sesame oil. Sprinkle with the sesame seeds then serve.
Nutritional Information for Sesame-Miso Sous Vide Bok Choy
- Calories: 113
- Fat: 9g
- Protein: 3g
- Carbohydrate: 5g
- Fiber: 2g
- Sugar: 1g
- Cholesterol: 0mg
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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