Asian Greens (Bok Choy)

Bok choy stems and leaves cook unevenly - the stems need more heat and time than the delicate leaves. Split them and bag separately, then combine on the plate. Stems get 183°F for 20 min, leaves get 5 min at the same temp.

Add aromatics to the bag: a smashed garlic clove, a slice of ginger, a splash of soy sauce, a drizzle of sesame oil. The closed bag concentrates these flavors against the greens, giving you a one-bag stir-fry effect.

Don't crowd the bag. Asian greens release water as they cook, and a crowded bag becomes a steamed mess. One head of bok choy per bag, max - and use a wide bag so the greens lay flat instead of bunching up.

Sear the stems briefly after the bath. After 20 min at 183°F, drain the bag and toss the stems into a screaming-hot wok for 30 sec. You'll get char marks and a slightly smoky finish that takes the dish from steamed to restaurant-quality.

Anti-tip: don't sous vide gai lan or yu choi the same way as bok choy. Those varieties have tougher stems and need 30 min at 185°F. Bok choy is delicate by comparison. Adjust your time and temp for the specific green you're working with.

Cut larger bok choy in half lengthwise so stems and leaves cook evenly

Don't overcrowd the bag - greens need space for water circulation

Add a tablespoon of oil to the bag to help conduct heat and prevent sticking

This softer texture works better for mixing into dishes than serving whole

Perfect for traditional Chinese preparations where tender greens are expected

Can be chopped after cooking for adding to fried rice or noodle dishes