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Freeze Bok Choy?

Posted by jimster z7a MA (My Page) on
Tue, Sep 4, 07 at 0:03

Have you frozen bok choy? I'm sure the leaves would be fine after freezing, just as spinach is. I wonder if freezing would make the stalks unappetizingly mushy. Just planning ahead in case of a surplus.


Follow-Up Postings:

RE: Freeze Bok Choy?

Yes, the stalks are like celery and the cell walls do break down, so it will soften. Its one of those vegetables that do not freeze well, and even for that, would also need a quick blanch to help maintain its very mild flavor.

RE: Freeze Bok Choy?

Oh darn, I was hoping this one would have a happy answer, since I froze some too. I just sealed it into food saver bags. I'll probably stir fry it anyway this winter - DH likes soggy veggies. :)

RE: Freeze Bok Choy?

I would expect some softening. Bok choy normally softens somewhat in cooking. I just would not like it to soften to the point there is no longer any crispness at all. Kind of difficult to pin that down exactly. Will it result in a product which won't be of the consistency to be expected in a stir fried bok choy?

Maybe a better solution is to turn all surplus bok choy into kim chee.


RE: Freeze Bok Choy?

Adding it at the end of the cooking might help a little, if its thawed first. I was hoping that snow peas would hold up to freezing, but they don't either, so I only use fresh. Same with bean sprouts.

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