Bok choy, like most other fresh green vegetables, is highly perishable. This is why you should learn how to freeze bok choy!
Bok choy is a type of vegetable commonly found in Asian cuisine. This green vegetable is notable for its crunchiness and mild flavor, making it ideal for stir-fry, soups, and stews.
The leaves will begin to wilt if left at a warm temperature. Bok choy will also do the same in the fridge and turn mushy. As a result, you’ll need to either cook it all right away or freeze it.
So, can bok choy be frozen? Yes, bok choy is a vegetable that may be frozen for later use. However, the vegetable must first be adequately prepared. When bok choy is frozen, prepping it properly helps lock in the best flavor, color, and texture.
In this brief instruction, we’ll go over how to freeze bok choy, how to prepare it for freezing, how to defrost it, and how long it will be good for. Continue reading if that’s what you’re looking for!
Can you freeze bok choy?
Yes, raw bok choy can be frozen, but it must be done correctly to avoid a soggy mess when defrosted. There are various ways of going about this.
Many people agree that blanching before freezing prevents enzyme action, which can cause flavor, texture, and color loss.
Blanching involves briefly immersing vegetables in boiling water or steam, then dipping them in ice water or running them under cold water to stop them from cooking any longer.
However, some believe that blanching bok choy before freezing causes it to become mushy and withered. Yes, you can freeze raw bok choy. However, it seems to be a less usual method. Some preparation is required before freezing raw bok choy.
These procedures are explained below:
How to freeze fresh bok choy?
Before freezing, ensure that it is scorched. Bok choy should be washed and dried. Check that it is burned, as any residual water could cause it to become mushy.
1. Remove the yellow leaves:
Yellowing leaves must be disposed of. Any pale or yellowing leaves should be discarded.
2. Chop the bok choy:
Regular sized bok choy should be shredded into smaller, bite-sized portions that can be used in stir-fries or soups. Baby bok choy can be frozen whole, so this step is optional.
3. Place the bok choy in a freezer bag:
Put the chopped bok choy into freezer bags. Expel any excess air, seal the bag, and label it with the date. Place the bok choy in the freezer. Avoid placing any heavier things on top, so it does not get harmed.
Should you blanch bok choy before freezing it?
No, bok choy does not need to be blanched before freezing. Freezing the bok choy uncooked yields superior results.
As stated in the “Can You Freeze Raw Bok Choy” section above, blanching bok choy before freezing has proven to be reasonably popular, but some people believe it is unnecessary.
They feel that blanching before freezing results in wilted produce since water is added during the preparation procedure.
So, no, bok choy does not need to be blanched before freezing. The bok choy, on the other hand, may require a damp paper towel brushed over it to clean it and remove any dirt.
You may also want to cut the unblanched bok choy into smaller pieces that you may use in a noodle dish or stir-fry, for example.
You certainly save time and energy by not blanching the bok choy before freezing. As a result, it’s comforting to know that others have tried and tested this strategy with success.
How to blanch bok choy?
Fresh bok choy can be frozen in both raw and blanched form. In any case, flash freeze it to guarantee that its quality and structure are preserved for as long as possible.
If you haven’t grown your bok choy, you must choose the greenest, freshest-looking ones when going to the grocery store.
Avoid any bok choy that seems bruised or is turning yellow. Many people believe that blanching fresh bok choy before freezing is vital for preserving its flavor, texture, and color.
Follow the steps below to blanch your vegetables:
1. Wash the bok choy:
Bok choy should be washed. Remove any dirt or debris from the bok choy by rinsing it under room temperature or cool running water.
2. Chop the bok choy:
The stems should be cut off with a sharp knife. Unless the vegetable has been clipped, if you’re working with a larger bok choy, remove the rigid white base from which the leaves emerge. For your dishes, shred the bok choy into bite-sized pieces.
3. Boil water:
Put a medium to high heat on a pot of water and bring to a boil
4. Blanch the bok choy:
To steam your bok choy, place it in a steamer basket or a colander and submerge it in the pot—a kettle of boiling water and a basin of freezing water.
Bok choy should be blanched for 40 seconds or until the leaves turn bright green. Remember that the vegetable will be cooked later when you are ready to add it to your recipe, so there is no need to overcook your bok choy at this moment.
5. Quickly cool the bok choy:
After 40 seconds, remove the basket from the pot and place it in ice water to cool it thoroughly. Cooking will continue if this step is not completed quickly. If you do not promptly submerge the vegetable in cold water, the bok choy will be cooked and become mushy when defrosted.
6. Thoroughly dry it:
Shake off any extra moisture from the leaves and use a paper towel to absorb any remaining water.
7. Flash-freeze the greens:
Before you permanently freeze the greens, flash freeze them. This helps the bok choy retain its quality and structure for a more extended period.
To flash freeze your bok choy, make sure the leaves or slices are dehydrated; any moisture may cause your vegetable to become mushy when defrosted.
Then, put the leaves onto a baking sheet lined with parchment paper. Freeze the tray for 15–20 minutes or until the bok choy is firm to the touch. After that, your veggie is ready to be moved to a more permanent storage container.
Place the flashing freeze bits in a Ziploc bag.
How to keep bok choy frozen well?
First, determine how much bok choy you want to freeze and how much freezer space you have available. Once you’ve decided this, cut the bok choy into bite-sized pieces and place it in a labeled Ziploc bag.
Using a Sharpie (permanent) pen to mark the date you froze the bok choy will prevent it from being rubbed off while in the freezer.
Lay the Ziploc bag flat and close it almost completely, leaving just enough space for your straw to fit inside. The straw is meant to help you suck out as much air as possible from the bag before sealing it.
You can vacuum pack your bags; this is even better and more convenient if you use numerous bags because it will save you time and breath!
Make sure the freezer/Ziploc bag is flat in the freezer. If required, when the bok choy has frozen flat, you can shift the loads around to accommodate other meals.
How to freeze cooked bok choy?
If you prepared bok choy and have some leftovers, you can freeze them. Place the bok choy in an airtight container or freezer bag.
Be careful to take note if the bok choy has been resting at room temperature for more than 3 hours. You should probably abandon it if this is the case.
Bok choy can spoil easily, and bacteria will grow on it after 3 hours. Freezing it does not eliminate all of the microorganisms.
How long is frozen bok choy good for?
Bok choy can be frozen for up to 6 months. However, if the freezer is kept at a constant temperature of 0℉, it can survive much longer.
This will be nearly impossible for most household freezers because everyone in the house will need to open them every day to collect food from there.
Although bok choy is usually good for six months, it is still safe to eat after this time. Because the flavor and texture of the vegetable will deteriorate, you may find that the bok choy is a touch bland.
You shouldn’t worry about utilizing it after six months if you plan to use it in soups and stir-fry, since the other ingredients will help with the flavor.
How to defrost bok choy?
It depends on what you’re going to do with the frozen bok choy. Because these vegetables contain a lot of moisture, they turn mushy rapidly after freezing.
There’s no need to thaw bok choy before using it in soups, stir-fry, or stews. Place the frozen bok choy in the dish you’re making, and it will defrost rapidly. Bok choy will defrost while preserving its texture and flavor due to the heat.
Put the frozen bok choy in a dish of warm water for other meals or eat them fresh. The vegetables will take up to an hour to thaw, depending on the room’s temperature.
Never put bok choy in hot water because you need to use it quickly. This cooks the greens, causing them to lose their flavor and texture.
The best method is to rinse the bok choy under running water for a few minutes. This will allow the vegetables to defrost progressively, while retaining their flavor.
Conclusion on how to freeze bok choy:
Bok choy is a flavorful and nutrient-dense vegetable that may be frozen directly from the purchase or after a few processes, such as blanching or flash-freezing.
It’s a terrific addition to a stir-fry or soup, and with the added convenience of not having to defrost it, it’s a win-win for both the cook and the customer.
I can’t wait for bok choy to be back on the shelves at my local supermarket. I intend to buy in bulk and freeze it to always have some on hand.
Other vegetables to freeze:
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