Bok choy isn’t too hard to cook traditionally, but with sous vide it can be tenderized without making it overly soft. It also completely eliminates the cleanup since you don’t have to pull out a pot or pan. If you prefer a thicker sauce you can always reduce it on the stove after the sous vide process is complete.
Ingredients
For the Bok Choy
- 4 baby bok choy
- 1 tablespoon olive oil
- 1 tablespoon freshly grated ginger
- 1 tablespoon miso paste
- 1 tablespoon soy sauce
- Salt and pepper
To Assemble
- Fish sauce
- Sesame oil
- Sesame seeds
