Ingredients
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1 TBSP Ginger, Minced
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2 Cloves Garlic, Minced
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1 TBSP Toasted Sesame Oil
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1 TBSP Canola Oil
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1 TBSP Soy Sauce
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1 TBSP Fish Sauce
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1 tsp Red Pepper Flake (Gochugaru)
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1 lb Baby Bok Choy, Cut in Half Lengthwise
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1 TBSP Toasted Sesame Seed
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1 TBSP Cilantro Leaves optional
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Set up Anova water bath and turn temperature to 80ºC (176ºF).
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Place ginger and garlic in a large heatproof bowl.
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Heat sesame and canola oil in a small pot over medium heat until the surface is shimmering and giving off small wisps of smoke.
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Pour hot oil directly over ginger and garlic (be careful, it will sizzle and bubble up).
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Stir in fish sauce, soy sauce, and pepper flake, followed by the bok choy.
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Seal in a zip bag or food saver bag
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Lower into water bath and cook for 20 minutes.
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Remove from water bath and transfer to a serving bowl.
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Garnish with sesame seeds and cilantro.
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