Sesame-Miso Sous Vide Bok Choy Recipe

Bok choy isn't too difficult 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.

I often mix the bok choy and the sauce together in the bag, but you can always use a mixing bowl if that is easier for you. Just make sure that the bok choy isn't more than 1 or 2 pieces thick so it will heat evenly.

Sometimes bok choy and other vegetables like to float. There are many ways how to prevent sous vide bags from floating but for this recipe I used Neodymium Disc Magnets, which work amazing.

Once it is done, if you prefer a thicker sauce you can always reduce it on the stove after the sous vide process is complete.

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Here's a lot more about How to sous vide fruits and vegetables.

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