It will ruin the texture of pak choi, unfortunately. So, in this rare case, we would advise against doing so. Save my name, email, and website in this browser for the next time I comment. Try Searching for Cream , Brownies or Carrots. How to Freeze Pak Choi While some sources may tell you to blanch Pak choi before freezing it, we would advise you not to.
Instead, follow the simple steps listed below to ensure your frozen Pak choi is still crispy and delicious once it has been defrosted: Wash and Dry Rinse your Pak choi leaves in cold water, removing any dirt and damaged leaves. Then, leave them to dry and pat them with a paper towel. Slice If Desired Slice the Pak choi into smaller pieces if suitable for your intended cooking purpose.
You can skip this step if you want to enjoy Pak choi leaves whole after freezing them. Place in Freezer-Safe Bags Place your sliced or whole Pak choi leaves in freezer-safe bags and press out as much air as you can before sealing the bags. After 3 minutes, remove the basket from the pot and submerge it into ice water until completely cool.
Shake the excess moisture out of the leave then pat the bok choy dry with paper towel. Place the vegetable in a resealable plastic bag, leaving about an inch of space before sealing. Remove the excess air then seal the plastic bag. Write the storage date then stick in the freezer. This process involves pre-freezing the prepared bok choy before freezing the vegetable for long-term to extend its shelf life.
Prepare the vegetable as you normally would refer to our prep instruction above , making sure to pat the bok choy completely dry before flash freezing. Get a baking sheet and line it with wax paper. Place the bok choy leaves on the baking sheet in a single layer. Make sure none of the leaves are touching each other. Stick the baking sheet in the freezer and freeze for at least 2 hours. After a couple of hours, take the baking sheet out of the freezer. Place the bok choy leaves in a resealable plastic bag, leaving about an inch of space.
Press the plastic bag to remove excess air then seal. If you have leftover bok choy steamed, stuffed, stir-fried, etc. It germinates easily from seed and matures quickly making it a valuable food crop to grow. There may be occasions when you have too many plants maturing at once to use or you have seen bok choy on special at the store and want to make the most of the savings by preserving it at home.
It is important to wilt the leaves prior to freezing as this will prevent freezer burn. They can either be wilted down in a frypan or blanched in boiling water. It is best to freeze the bok choy leaves in batches with enough leaves in each batch needed for your recipes. This makes thawing the amount needed easier. To keep the most nutrients in the leaves; stir fry the leaves in a non-stick pan without oil until wilted then place in an ice water bath to stop the cooking process.
Squeeze out the water then freeze until needed. How to freeze bok choy pak choi to preserve these nutritious leaves for the months to come. First separate then wash the bok choy leaves. Slice the leaves if desired. Bring a saucepan of water to the boil then prepare the ice water by placing a few ice cubes in a bowl of cold water.
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