sous vide Bok Choy

Ingredients

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

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: