Using a PrimaVac™ in-chamber vacuum sealer with this recipe means that you can cook this dish sous vide and preserve the texture of the bok choy and mushrooms.
Try the recipe below and tweet us a picture @HBC_Community. Then, if you're interested in finding out more about this and other surprising culinary techniques for vacuum chamber sealers, download our new free eBook, More Flavor, More Life: 28 Inspired Applications for a Vacuum Chamber Sealer.
Baby Bok Choy and Shiitake Mushrooms
Ingredients:
6 eag baby bok choy, cut in half lengthwise
185g shiitake mushrooms, stems removed and cleaned
4 cloves garlic, smashed with a knife
¼ bunch parsley, cleaned and finely chopped
1 drizzle olive oil
1 T salt and pepper
Instructions:
- Toss the bok choy, mushrooms, garlic, parsley, olive oil and salt together, then use your PrimaVac™ in-chamber vacuum sealer to seal them in a vacuum sealer pouch
- Cook sous vide at 196°F / 91° C for 20-25 minutes.
- Remove from the pouch and serve with any protein or grain, or even by themselves.
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