Ingredients
- •1.5 pounds mixed Asian greens (bok choy, choy sum, or gai lan)
- •3 tbsp soy sauce
- •2 tbsp rice vinegar
- •1 tbsp mirin
- •2 tsp sesame oil
- •1 tsp honey
- •¼ cup neutral oil
- •6 cloves garlic, thinly sliced
- •2 tbsp fresh ginger, julienned
- •3 green onions, sliced
- •3 tbsp sesame seeds, toasted
- •2 tbsp chili oil
- •Lime wedges for serving
Instructions
Wash greens thoroughly and trim ends. Cut larger pieces in half lengthwise.
Preheat sous vide water bath to 182°F (83°C).
Place greens in bags with 1 tablespoon neutral oil and seal. Cook 25–30 min.
Make dressing by whisking soy sauce, rice vinegar, mirin, sesame oil, and honey in small bowl.
Make crispy garlic by heating remaining neutral oil in small pan over medium heat. Add sliced garlic and fry until golden brown, 2–3 min. Remove with slotted spoon and drain on paper towels.
In same oil, fry julienned ginger until crispy, about 1–2 min. Drain on paper towels.
Remove greens from bags and arrange on serving platter, draining excess liquid.
Drizzle with sesame-soy dressing.
Top with crispy garlic, crispy ginger, green onions, and sesame seeds.
Drizzle with chili oil for heat and color.
Serve with lime wedges.
Notes
- •Watch garlic and ginger carefully when frying—they go from golden to burnt quickly
- •Make crispy toppings ahead and store in airtight container for up to 2 days
- •Adjust chili oil to taste—start with less if heat-sensitive