Ingredients
- •1.5 lbs baby bok choy (about 6–8 heads)
- •1 tsp kosher salt
- •¼ tsp black pepper
- •2 tbsp sesame oil
- •3 cloves garlic, thinly sliced
- •1-inch piece fresh ginger, julienned
- •2 tbsp neutral oil (vegetable or grapeseed)
- •2 tbsp soy sauce
- •1 tbsp rice vinegar
- •1 tsp honey
- •1 tbsp toasted sesame seeds
- •2 scallions, thinly sliced
- •½ tsp red pepper flakes (optional)
- •Fresh cilantro for garnish
Instructions
Trim bottom of bok choy stems and halve each head lengthwise
Rinse thoroughly and pat completely dry
Season bok choy with kosher salt and black pepper
Place bok choy in vacuum-seal bag or large zip-top bag in a single layer
Add 1 tbsp sesame oil to bag
Remove air using vacuum sealer or water displacement method and seal
Preheat sous vide water bath to 181°F (83°C)
Submerge sealed bag in water bath
Cook for 22 min for tender, velvety texture
While bok choy cooks, make sesame-ginger oil
Heat neutral oil in a small skillet over medium heat
Add sliced garlic and julienned ginger
Cook gently for 2–3 min until fragrant and just golden, stirring constantly
Remove from heat and stir in remaining 1 tbsp sesame oil
Set aside
In a small bowl, whisk together soy sauce, rice vinegar, and honey
When cook time is complete, remove bok choy from bag and pat dry with paper towels
Heat a large skillet or wok over high heat
Add bok choy cut-side down in a single layer (work in batches if needed)
Sear for 1–2 min without moving until lightly caramelized
Flip and cook another 30 sec
Transfer seared bok choy to serving platter
Drizzle with soy-vinegar mixture
Spoon garlic-ginger oil over bok choy
Sprinkle with toasted sesame seeds, sliced scallions, and red pepper flakes
Garnish with fresh cilantro
Serve immediately while warm
Notes
- •Pat bok choy very dry after sous vide for best searing results
- •Watch the garlic and ginger carefully - they burn easily
- •Can substitute regular bok choy - just quarter instead of halving
- •Perfect alongside stir-fried rice, dumplings, or grilled proteins