Preparing Baby Bok Choy For Hot Pot: A Simple Guide

Preparing baby bok choy for hot pot is a simple process that can enhance your dining experience. Firstly, ensure you have fresh baby bok choy, a cutting board, a sharp knife, and a clean bowl. Rinse the bok choy under cold water to remove any dirt, then pat it dry with a clean towel. Separate the stalks from the leaves by holding the bok choy near the base and pulling the leaves away. Cut the stalks into bite-sized pieces, then stack and cut the leaves into strips. Rinse the cut bok choy again to remove any remaining dirt, then add it to your hot pot. Enjoy the delicious flavours and textures that bok choy brings to this popular Asian dish!

Wash and dry the bok choy

To prepare baby bok choy for hot pot, start by rinsing it thoroughly under cold running water. Use your fingers to gently separate the leaves and clean in between each leaf to ensure that all dirt and debris are removed. If your bok choy is particularly dirty, you can plunge it a few times in a large bowl of water.

Once clean, use a kitchen towel or paper towel to pat the bok choy dry. Make sure that it is thoroughly dried, especially if you plan to sauté or stir-fry it after adding it to the hot pot.

Now, you can either leave the baby bok choy whole or cut it into halves or quarters, depending on its size. If you choose to cut it, use a sharp knife to make your cuts. For a stunning presentation and to keep the structure intact after cooking, cut the bok choy in half lengthwise.

Cut the bok choy into bite-sized pieces

To cut the bok choy into bite-sized pieces, you'll first want to separate the stalks from the leaves. Firmly hold the bok choy near the base and carefully pull the leaves away from the stalk. Now, place the stalks on a cutting board and use a sharp knife to make diagonal cuts. The size of these cuts will depend on your preference, but it's recommended to cut them into pieces that are approximately 2-3 inches long.

Next, stack the separated leaves on top of each other and hold them firmly. Cut them horizontally into strips, aiming for strips that are about 1 inch wide. You can vary the size of the strips and cuts according to your preference. Once you've finished cutting the bok choy, give it a final rinse under cold water to remove any remaining dirt or residue from the cutting process.

Prepare the sauce

The sauce is a key component of the baby bok choy hot pot, adding flavour and helping to glaze the vegetables. Here is a step-by-step guide to preparing the sauce:

Firstly, gather your ingredients. You will need a combination of soy sauce, vegetable broth, rice vinegar, toasted sesame oil (or regular), honey, and spicy red chilli flakes. You can adjust the quantities to your taste, but a typical ratio for a savoury sauce is 2 tablespoons of soy sauce, 2 tablespoons of vegetable broth, 1 tablespoon of rice vinegar, 1 tablespoon of sesame oil, 1 teaspoon of honey, and ⅛ teaspoon of red chilli flakes.

If you want to make the dish gluten-free, you can substitute gluten-free tamari or coconut aminos for soy sauce. For the broth, you can use vegetable stock or water for a vegetarian option, or chicken stock or broth for a non-vegetarian dish. If you don't have rice vinegar, you can use mild types of vinegar such as apple cider vinegar or white wine vinegar. Maple syrup, brown sugar, or granulated sugar can be used instead of honey to make the dish vegan.

Once you have gathered your ingredients, combine them in a small bowl and whisk together until well mixed. Set the sauce aside while you prepare and cook the baby bok choy.

After cooking the bok choy, add the sauce to the wok or skillet and stir-fry the vegetables for a few minutes to infuse them with flavour and create a delicious glaze. Experimentation is encouraged, and you can always double the sauce if you find you need more or want a stronger flavour.

Your baby bok choy hot pot is now ready to be served and enjoyed!

Cook the bok choy

Now that you have prepared your bok choy, it's time to cook it! Here is a step-by-step guide on how to cook baby bok choy for hot pot:

• Heat some oil in a large skillet or wok: Place a large skillet or wok over medium to medium-high heat. Add a tablespoon or two of a high smoke point oil such as vegetable oil, avocado oil, or peanut oil. You can also use toasted sesame oil for extra flavour.
• Cook the aromatics: Once the oil is hot, add your aromatics. This can include ingredients like garlic, ginger, green onions, or red pepper flakes. Cook these ingredients until they are fragrant, being careful not to burn the garlic.
• Add the bok choy: Carefully place the bok choy in the pan. If you are cooking baby bok choy halves, place them cut-side down in the pan first to get a nice sear. Cook for about 1-2 minutes on each side. For larger pieces or chopped bok choy, stir-fry until the leaves turn bright green and the stalks become slightly translucent.
• Add the sauce: If you have prepared a sauce, add it to the pan now. A simple sauce can be made by combining soy sauce, broth, vinegar, honey, and red chili flakes. Cook for about 30 seconds to 2 minutes, stirring frequently, until the sauce thickens and glazes the bok choy.
• Garnish and serve: Transfer the cooked bok choy to a serving platter and garnish with sesame seeds or other desired toppings. Serve while hot and enjoy!

Note: The cooking time for bok choy will depend on its size and the method used. Whole baby bok choy or halves will take about 5-7 minutes to cook, while smaller chopped pieces will take 2-3 minutes to tenderize.

Add the sauce to the bok choy

Now that you have prepared your baby bok choy, it's time to add the sauce. In a small bowl, whisk together your sauce ingredients: soy sauce, vegetable broth, rice vinegar, toasted sesame oil, honey, and red chilli flakes. Set this aside while you cook the bok choy.

Heat a wok or large skillet on high heat and add your cooking oil. Ensure you use an oil with a high smoke point, such as vegetable oil. Once the oil is hot, carefully place the bok choy in the pan, cut-side down, and lightly press down. Cook without moving for about 1 to 2 minutes, or until the surface is lightly browned. Flip and cook the other side for the same amount of time. Transfer the bok choy to a plate.

Now, reduce the heat to medium and add your aromatics: garlic, ginger, and green onions. Cook these in the oil until fragrant, being careful not to burn the garlic.

Add the sauce back to the pan and increase the heat to medium-high. Simmer the sauce for about 30 seconds to lightly thicken it. Then, add the bok choy back to the pan and stir-fry for a further 1 to 2 minutes, coating the greens in the delicious glaze.

And that's it! You've added the sauce to your baby bok choy, creating a tasty dish perfect for hot pot.

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