Buzz
As a member of the cabbage family with vibrant green leaves, bok choy is a fresh, crisp, and refreshing vegetable often used in meals. Known for its nutrient-rich vitamins, excellent texture, and mild flavor, bok choy is a staple in Asian cuisine. However, this versatile vegetable can also be used in salads, soups, stir-fries, and more. Both the leaves and stems of bok choy are edible.
Steps
Select and Wash Bok Choy
Choose bok choy with bright green leaves and crisp stems. Look for plants with vibrant green leaves—free from yellowing or browning—and firm white stems without holes or discoloration. Avoid bok choy that appears tough or dry in the center. Crispness ensures freshness!
- Bok choy, also known as pak choi, comes in various types with different flavors, sizes, and colors.
- Larger-leaf varieties are ideal for salads and soups, while smaller-leaf types work well in stir-fries.
Opt for baby bok choy if you prefer a milder flavor. Baby bok choy is a smaller variety harvested earlier than its larger counterpart. It features thicker stems and smaller leaves, offering a taste similar to regular bok choy but with a gentler, softer profile.
- Baby bok choy is also popular because it can be cooked whole without separating the leaves.
Store bok choy in a plastic bag and refrigerate for up to 5 days. Place bok choy in a food-safe plastic bag. For pre-packaged bok choy from the store, gently press along the stems to remove excess air. Twist the bag to seal it tightly and store it in the refrigerator's vegetable drawer for a maximum of 5 days.
Trim and discard the thick base of the stems. Use a sharp knife to cut off about 1.5 cm to 2.5 cm above the base where the stems connect to the leaves. Remove any outer leaves that are wilted or unusually tough. You’ll be left with long, separated bok choy leaves.
Wash each leaf in a bowl of cold water. Separate the leaves and swish them in a bowl of cold water. Gently scrub each leaf to remove dirt and debris. Transfer the leaves to a colander and shake off excess water.
- Alternatively, you can rinse each leaf under cold running water in the sink.
- Dirt often accumulates at the base of the stems, so pay extra attention to this area.
Cutting Bok Choy
Gather the stems into a bundle and slice off the white stalk portion. Once all the leaves are cleaned, place the bok choy on a cutting board. Bundle the stems together and use a knife to separate the thick white stalks from the green leafy parts.
- Separating the leaves and stems is recommended since they have different cooking times—the stems take longer to cook than the leaves.
Hold the vegetable firmly. Grip the bok choy tightly with your fingertips, curling your fingers inward so that only the knuckles of your middle and ring fingers are close to the knife blade. This technique helps protect your fingers.
Position the knife at a 45-degree angle above the stems. Avoid cutting the stems straight down—instead, hold the knife at a 45-degree angle to slice diagonally through the stems. This diagonal cut increases the surface area of each stem, allowing them to cook faster.
Cut the vegetable into 2.5 cm pieces. Slice the stems into 2.5 cm segments, starting from the base and working your way up. Gradually move your hand holding the bok choy away from the knife blade as you cut upward. Repeat this process to cut the leaves.
- Cut smaller pieces if you plan to stir-fry the bok choy.
Cutting into Matchsticks
Slice each stem lengthwise down the middle. Make a vertical cut down the center of each white stem to split it in half. Place the halved stems on the cutting board.
- If you prefer thinner strips, you can cut each stem into three pieces.
- Long strips of bok choy are perfect for stir-frying with meat or other vegetables.
Separate the green leaves from the white stems. Cut the leafy parts away from the thick white stems. It’s fine if a few leaves remain attached, but try to remove as many as possible.
Cut the stems into 2.5 cm long pieces. Slice the stems crosswise to create small rectangular segments. These pieces will be quite thick.
Dicing
Remove the leaves. Take each stem and cut away the leafy parts. What remains will be the white stalks.
- Diced bok choy is an excellent addition to soups and salads!
Slice the stems lengthwise into three long strips. Use a larger knife to make smooth, even cuts. Aim to create strips of uniform width.
Cut the long strips crosswise into small pieces about 1.5 cm long. Hold the strips with your non-dominant hand and carefully slice them into small segments starting from the end. Pieces around 1.5 cm are ideal, but you can cut them smaller if desired.
Tips
- Cut bok choy into smaller pieces for quicker stir-frying and to avoid overcooking.
Warnings
- Cut slowly and carefully until you gain confidence and can speed up your chopping.
- Use a sharp kitchen knife for cutting bok choy, as a dull blade may slip and cause injuries.
What You'll Need
- Cutting board
- Sharp knife
- Colander or strainer
- Bowl
