This inexpensive blanched bok choy recipe goes with anything, making it a wonderful side dish for low-effort dishes. It’s easy to make, and it’s delicious!
There is nothing better than blanched bok choy. It is loaded with a crunchy yet tender texture and seasoned with light spices. Blanched bok choy is a perfect option for when you want something delicious and light. It’s ideal for breakfast, lunch, and dinner.
What is Blanched Bok Choy?
Bok choy, also called Chinese cabbage, is a leafy green vegetable with a mild flavor. Blanching is all about cooking the bok choy in boiling water. After this, it is immediately transferred to an ice bath. This is important for stopping the cooking process. This method helps preserve vitamins and minerals, such as vitamins A, C, and K, as well as minerals like calcium and potassium.
In addition, the blanching process can mellow the slightly bitter flavor of raw bok choy. Also, blanching makes the bok choy tender-crisp, making it perfect for salads and stir-fries.
Bok choy is extremely versatile and blanched bok choy is incredibly versatile as you can pair it with your favorite fluffy eggs, serve it as a side with your favorite fish recipe, or make it part of your vegetables.
It’s also used in salads, stir-fries like this beef bok choy stir fry, soups, and stews like this shrimp stew with bok choy. In addition, it is a reliable source of minerals and vitamins. This makes it a healthy addition to any meal. On top of everything, blanching is a quick and easy cooking method and you won’t have to spend hours in the kitchen.
How To Clean Bok Choy
To clean your bok choy, begin by cutting off the base. This section is often the dirtiest part of the vegetable as it holds the most dirt from panting. It’s also the most difficult section to access. For complete cleaning, I recommend that you remove the leaves from the stalk/core and set it aside in a bowl.
You can either rinse or soak the bok choy after removing the leaves. Just like collard greens, we recommend that you rinse the bok choy as many times as possible to ensure that the dirt is completely removed.
Once you are done washing the bok choy, you can begin blanching it.
Key Ingredients Used To Make Blanched Bok Choy
Baby bok choy: Instead of using full-length bok choy, try using baby bok choy instead.
Pinch of salt: Season the water to taste with salt.
Olive Oil: The oil is used to sautee the garlic for added flavor.
This recipe cost $4.23. The only ingredient I purchased was 1 lb of baby bok choy at the local grocery store.
Servings Suggestions
If you are ready to enjoy the crisp and delicious flavors of blanched bok choy, let’s see how you can pair it with other meals on your table.
- Salads: Add blanched bok choy to mixed greens salads for a refreshing crunch and more nutrients. Consider pairing it with other Asian-inspired ingredients like sesame seeds, peanuts, and ginger.
- Stir-fries: Blanched bok choy is a perfect addition to stir-fries. Toss it with your favorite protein, such as chicken, beef, or tofu, and add your preferred stir-fry sauce.
- Soups and stews: Add blanched bok choy to stews and soups for a hearty meal. It pairs well with miso soup, vegetable broth, and chicken noodle soup.
- Wraps and rolls: Add blanched bok choy into spring rolls, summer rolls, or lettuce wraps for a flavorful and refreshing bite.
Storage Tips & Suggestions
Make it part of your meal prep. If you have extra blanched bok choy available, it can be refrigerated for three to four days in an airtight container.
On the other hand, to store it for a longer period, it can be frozen. For this purpose, we recommend that you blanch the bok choy, drain, and cool it completely. Then, transfer it to an airtight freezer bag while pressing out as much air as possible, and freeze it for up to three months.
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Blanched Bok Choy
Equipment
- Saucepan
Ingredients
- 10 oz Bok Choy
- Salt and pepper to taste
- 2 Garlic cloves; minced
- 2 Tbsp. Olive Oil
- Water
Instructions
- Fill the pot or saucepan with water over medium-high heat. The water should cover the bok choy. Add salt to the water.
- Bring water to boil. Blanch the bok choy for 30 seconds to 1 minute. Using a slotted spoon, remove the bok choy and transfer it to a plate. Over medium heat, heat skillet oil. Sauté the garlic for 1 minute. Then pour sautéed garlic and oil over bok choy. Blend well. Serve with your favorite starch and protein as a side.
Morgan says
This is perfect with fish. I love the simplicity of this bok choy recipe. thank you.
Mirlene says
Thank you, Morgan