Blanched Bok Choy

Blanched Bok Choy

Quick blanching keeps bok choy crisp-tender and vividly green in under five minutes.

Total 10 min Makes 4 servings Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame

Baby bok choy is briefly cooked in boiling salted water, then shocked in ice water to lock in its bright color and crisp texture. It makes a simple side dish for stir-fries, noodle bowls, or grilled proteins, and can be dressed with sesame oil or a splash of soy sauce.

Ingredients

  • 6 baby bok choy, halved lengthwise
  • 2 quarts water
  • 1 tablespoon salt
  • 2 cups ice
  • 1 tablespoon sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon toasted sesame seeds

Method

  1. Trim the root ends off the bok choy and halve each head lengthwise, rinsing well between the leaves to remove any grit.

  2. Fill a large bowl with the ice and cold water to make an ice bath; set aside near the stove.

  3. Bring 2 quarts of water to a rolling boil in a 6-quart saucepan and stir in the salt.

  4. Add the bok choy to the boiling water and blanch until the leaves turn bright green and the stems are crisp-tender.

  5. Using tongs or a slotted spoon, transfer the bok choy immediately to the ice bath to stop the cooking.

  6. Let the bok choy sit in the ice bath until fully cooled.

  7. Drain the bok choy well and pat dry with a towel or paper towels.

  8. Arrange the bok choy on a serving plate and drizzle with sesame oil and soy sauce, then sprinkle with toasted sesame seeds before serving.

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    Blanched Bok Choy

    Baby bok choy is briefly cooked in boiling salted water, then shocked in ice water to lock in its bright color and crisp texture. It makes a simple side dish for stir-fries, noodle bowls, or grilled proteins, and can be dressed with sesame oil or a splash of soy sauce.

    10 min 4 servings 45 cal

    Ingredients

    • 6 baby bok choy, halved lengthwise
    • 2 quarts water
    • 1 tablespoon salt
    • 2 cups ice
    • 1 tablespoon sesame oil
    • 1 teaspoon soy sauce
    • 1 teaspoon toasted sesame seeds

    Method

    1. 1

      Trim the root ends off the bok choy and halve each head lengthwise, rinsing well between the leaves to remove any grit.

    2. 2

      Fill a large bowl with the ice and cold water to make an ice bath; set aside near the stove.

    3. 3

      Bring 2 quarts of water to a rolling boil in a 6-quart saucepan and stir in the salt.

    4. 4

      Add the bok choy to the boiling water and blanch until the leaves turn bright green and the stems are crisp-tender.

    5. 5

      Using tongs or a slotted spoon, transfer the bok choy immediately to the ice bath to stop the cooking.

    6. 6

      Let the bok choy sit in the ice bath until fully cooled.

    7. 7

      Drain the bok choy well and pat dry with a towel or paper towels.

    8. 8

      Arrange the bok choy on a serving plate and drizzle with sesame oil and soy sauce, then sprinkle with toasted sesame seeds before serving.