How to cut bok choy for cooking
Learn how to cut bok choy for stir fry, soup, salads, and more! Plus tips on how to prepare bok choy for cooking with step-by-step photos.
Servings 1 bok choy
Equipment
- cutting board
- A chef's knife
Ingredients
- 1 head bok choy
Instructions
Halves or quarters: (for baby and regular size bok choy)
- If using baby bok choy, slice it in half lengthwise.
- If using regular/medium size bok choy, slice it in half lengthwise then quarter it.
Cut into leaves: (suitable for regular size bok choy)
- Trim off the root end, the stalks will separate from the leaves. Use your hands to peel the layer and make further cuts if needed to separate bok choy into leaves. You’ll have several individual layers of bok choy that are shaped like spoons
Diced or strips (best for large and regular size bok choy)
- Trim off the root end, then separate the bok choy into leaves.
- For strips, stack a few leaves into a small pile and cut crosswise to separate the leaves from the stalks. Then, further chop them into small strips and thin shreds.
- To dice into small chunks, slice the leaves lengthwise then dice them crosswise for diced leaves and stalks.
To wash and clean the bok choy
- Wash and clean the bok choy by plunging it into a bowl of water several times until there’s no dirt left in the bowl. If the bok choy stalks and leaves are intact, gently separate the stalks between the layers to rinse out the dirt. Drain and pat dry before cooking.
Notes
- Always wash the bok choy AFTER your chop or dice it.
- Choose bok choy with bright green leaves that aren’t wilted. The stalks should be crisp and firm with no bruising spots.
- Store in the refrigerator's crisp drawer. Place a piece of dry paper towel in the bag and loosely closed it, leaving a small open gap to allow the vegetable to breathe. It should be good for up to 4 to 5 days.
