Bok choy gives stews, stir-fries, and soups a wonderful crunch and a nutritious dose of minerals! But, if you have any leftover boy Choy, how do you keep it from turning to mush? Is it possible to freeze Bok choy?
The issue with preserving Bok choy is that it begins to wilt as soon as it is placed in the refrigerator. Blanching Bok choy, or other green, leafy vegetables for that matter, helps to keep the product’s original texture.
The water content of the vegetable has crystallized and thawed after freezing, resulting in slight textural changes. Another fantastic approach to keep Bok choy fresh is to flash freezes it!
How to Freeze Bok Choy?
Begin by selecting the freshest, greenest bok choy available at the market. Bok choy that is injured or yellowing should be avoided. To eliminate any dirt or debris, wash the vegetable under running water.
If the stems of the Bok choy have not yet been removed, use a sharp knife to chop them off. Cut the stiff white base at the leaf base for huge bok choy bunches. Set aside the Bok choy after cutting it to size. You may now prepare the veggie for freezing.
Read also: how to freeze dates
Blanching and Freezing Fresh Bok Choy
This method entails boiling the bok choy for several minutes before cooling it in an ice bath. The ice bath will keep the vegetable’s taste and color while also halting the cooking process.
Bring a pot of water to a boil over medium-high heat. Place the bok choy in a steamer basket or a colander and place it in the pot. Bok choy should be blanched for 3 minutes or until the leaves develop a bright green color. Remove the basket from the pot after 3 minutes and immerse it in cold water until thoroughly cool.
Shake the bok choy leaves to remove any extra moisture, then pat them dry with a paper towel. Before closing, place the veggie in a resealable plastic bag, allowing about an inch of room. Seal the plastic bag after removing any extra air. Place the container in the freezer after putting the storage date on it.
Flash Freezing Fresh Bok Choy
To lengthen the shelf life of the prepared bok choy, this method entails pre-freezing it before freezing it for lengthy periods of time.
Prepare the vegetable as usual (see our prep instructions above), being careful to properly dry the bok choy before flash freezing. Make a wax paper liner for a baking sheet.
Arrange the bok choy leaves in a single layer on the baking sheet. Ensure that none of the leaves are in contact with one another. Freeze for at least 2 hours after placing the baking sheet in the freezer.
After a few hours, take the baking sheet out of the freezer.Fill a resealable plastic bag halfway with bok choy leaves, leaving about an inch of room.
Remove any surplus air from the plastic bag before sealing it. After writing the storage date on the container, place it in the freezer.
Read also: Learn how to freeze Brussels sprouts
Freezing Cooked Bok Choy
You may still freeze leftover bok choy (steamed, stuffed, stir-fried, etc.) for later use. Simply insert the bok choy in an airtight hard plastic container.
You may need to freeze the sauces or other trimmings separately if the cooked bok choy comes with them. Put the airtight cover on the container, write the storage date on it, and put it in the freezer.
Shelf Life and Thawing Suggestions
Bok choy will keep for 4 to 6 months in the freezer, maybe longer if the temperature is kept at a constant 0 degrees Fahrenheit. When cooking with bok choy, there is no need to defrost it.
Simply toss the bok choy into the meal you’re preparing and it will instantly thaw. You can, however, continue to defrost the veggie. Just get it done swiftly. After a couple of hours in a bowl of tap water, the frozen bok choy will be ready to use in your dish.
Summary
Is it possible to freeze bok choy? Because bok choy isn’t accessible all year, it’s fantastic that you can freeze it for later use. However, because bok choy is fairly sensitive, careful preparation is required to preserve its naturally crisp texture.
