This is the ultimate guide on how to freeze and store bok choy with ease.
I have tried these methods and they are absolutely easy to follow and do.
So, let’s get started with the first one.
- Bok Choy
- Baking Sheet
- Parchment Paper
- Ziploc Bags
- No special tools needed
- Clean and Separate - Rinse the bok choy thoroughly and clean them. Now separate the individual leaves of bok choy.
You could also alternatively chop up the bok choy.
- Lay Them Flat - Lay the leaves of the bok choy on a baking sheet or any flat surface you can fit in your freezer.
Ensure that the leaves are not touching each other too much because you don't want them to stick together when they freeze.
If you have several layers of bok choy to freeze, then separate each layer with a sheet of parchment paper.
- Flash Freeze - Leave the laid-out bok choy in the freezer for a few hours or overnight and let it freeze.
- Portion and Bag - Portion the frozen bok choy leaves into servings you would consume at a time.
Then Transfer the portions into a Ziploc bag.
- Seal, Label, and Freeze - Seal the Ziploc bags after making sure you have squeezed out as much air as you can.
Then label the Ziploc bags and freeze them till you need them.
Freezing Bok Choy After Blanching
Time Taken: 10 – 15 minutes
What You Need:
- Bok Choy
- Boiling Water
- Ice Bath
- Paper Towels
- Ziploc Bags
Many believe that blanching a vegetable before freezing can help preserve its color, texture, and taste.
So, if you would like to add an extra bit of protection for your bok choy, you can try freezing it this way.
Clean and Separate
Clean the bok choy with water and cut off its base, then separate the individual leaves of the bok choy.
Put the leaves in a pot of boiling water and let them sit in there for two to three minutes maximum.
Then transfer the leaves to a bowl of ice-cold water to help stop the cooking.
Pat Dry and Portion
Using a paper towel, dry the bok choy leaves thoroughly.
Once you are done, portion the bok choy leaves into servings you would usually consume at a time.
Bag and Freeze
Transfer the portions of bok choy into a Ziploc bag and seal it after removing as much air as you can.
Label the bag and pop it in the freezer till you are ready to use it.
How to Freeze Cooked Bok Choy?
Time Taken: 5 – 10 minutes
What You Need:
- Cooked Bok Choy
- Freezer-safe air-tight container or Ziploc bags
If you have leftovers of cooked bok choy or stir-fry, then you can follow these simple steps to preserve cooked bok choy in the freezer for up to four months.
Separate and Portion
If the bok choy is in a sauce or mix with other ingredients, it would be best to separate it from the other elements.
If you have large quantities of cooked bok choy, portion it into single-serving ratios.
Transfer to Container
Put the portioned cooked bok choy in an air-tight freezer-safe container.
If you have a lot to freeze, then a Ziploc bag is better advised.
Seal and Freeze
Seal the container or the Ziploc bag and label it.
Then you can leave it in the freezer till you need it next.
How Long Can You Freeze Bok Choy?
You can freeze bok choy for four to six months. If done rightly, you can freeze it for up to twelve months.
But it is best advised to consume bok choy or any other frozen green for that matter, sooner than later.
The longer the bok choy stays in the freezer, the more likely it will go soggy and spoil faster once it thaws.
Hence, sticking to the four month-mark is your best bet.
In the case of cooked bok choy, it can last well in the freezer for two to three months, and it should ideally be frozen separately from its sauce or other vegetable bits.
How to Store Frozen Bok Choy?
You can store bok choy (blanched or raw) in any freezer-safe air-tight container or a Ziploc bag.
If you have a huge portion of bok choy to freeze, Ziploc bags are much more convenient than containers.
The Ziploc bags can help save more space in the freezer if you lay them flat.
Chopping up the bok choy before freezing can also help save a lot of space.
Cooked bok choy can also be stored in the same way using a freezer-safe container or Ziploc bag.
How to Defrost Bok Choy?
To defrost bok choy leaves, you could leave the portion you need in the refrigerator and let it thaw for a few hours or overnight.
You could also instead put the bag or container of frozen bok choy in a bowl of water and let it thaw to room temperature over a couple of hours.
There is also no harm in just adding the frozen leaves of bok choy into your recipe without thawing it. This way also works just as fine.
Can You Refreeze Bok Choy?
No, it is advised not to refreeze bok choy. Once it thaws, the leaves can get soggy, and repeated freezing can only make the texture and taste worsen.
Hence it is advised to consume the bok choy as soon as you can once it thaws.
Especially with cooked bok choy, there are higher chances of it going bad if you repeatedly freeze and thaw it.
No, it isn’t necessary to blanch the bok choy before freezing it. But some believe that blanching the bok choy beforehand can help preserve the texture and color of the leaves.
But in any case, it depends on your preference.
Yes, you can use frozen bok choy in soups or any other recipes you like. It can add the frozen bok choy directly into the mix or add it once it thaws.
Yes, you can freeze bok choy in a stir fry. But the ideal way to do it would be to separate the bok choy from the rest of the veggies or sauce and then freeze it in an air-tight container.
We hope you were able to freeze and keep safe all that extra bok choy with the help of this article.
If you think we have missed out on any cool ways to freeze bok choy, we would love to hear from you.
Feel free to share this article with all your buddies who would need a hand with their bok choy situation.