Cut Bok Choy
A bright green member of the cabbage family, bok choy is a crunchy, fresh and mild-tasting addition to a meal. Packed with nutritious vitamins, great texture and subtle flavor, bok choy is found in many Asian recipes, but this versatile vegetable can be used in salads, soups, stir-fries and more. Both the leaves and the stalks can be eaten.
Steps
- Select fresh bunches of bok choy. Look for heads with bright green leaves and crisp white stalks without holes or discoloration.
- Bok choy, also known as pak choi, can be found in a number of varieties that offer different flavors, sizes and colors. Varieties with larger leaves tend to work well for salads and soups, while the smaller, narrower heads work well for stir-fries.
- Trim and discard the thick base of the bok choy. Slice off the bottom 1/2 to 1 inch (1.3 to 2.6 cm) with a sharp knife just above where the base of the leaves connect. Pull off and discard any outside leaves that are discolored or particularly tough.
- Cut the stalk in half lengthwise. Slice down the middle of the bok choy stalk with a sharp knife, beginning at the white base and ending at the leaves.
- If the head of bok choy is particularly large or you wish to have smaller pieces for a stir-fry, slice the two halves lengthwise again to create 4 quarters.
- Wash the leaves in cold water. Separate the leaves and swish them around in large bowl full of cold water and gently rub the leaves together to remove any dirt. Drain the water from the bok choy using a colander.
- Slice the bok choy into smaller sections. Cut across the stalks at a 45 degree angle into 1 inch (1.3 cm) sections beginning at the base and slicing all the way up to the top of the leaves.
- Finished.
Tips
- Slice the bok choy into smaller sections for stir fries to speed up the cooking time and avoid overcooking.
- Slicing the bok choy at an angle increases the surface area and allows the pieces to cook more quickly.
Warnings
- Avoid cutting your fingers by curling the fingers of the hand you use to hold the bok choy towards your palm and away from the knife. Keep the hand that holds the bok choy in place at a safe distance from the knife and gradually move it away from the knife as you slice further along the stalk.
- Make slow, deliberate slices until you get more comfortable slicing at a faster pace.
- Use a well-sharpened chef’s knife to cut the bok choy as dull knives are more likely to slip and cause injury.
Things You’ll Need
- Cutting Board
- Sharp Knife
- Colander or Strainer
- Large Kitchen Bowl
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