How to cut bok choy

Picture this: you’re preparing a vibrant stir-fry for dinner, the kind that makes your taste buds dance with excitement. You have all your ingredients laid out, and the star of the dish is fresh bok choy, but you’re unsure how to cut it properly. Perhaps you’ve never cooked with bok choy before, or maybe you want to ensure each piece is the perfect size to cook evenly. Whatever your reason, mastering the art of cutting bok choy will elevate your dish and make the cooking process seamless.

To cut bok choy, start by rinsing it under cold water to remove any dirt or grit. Cut off the root end where the stalks join the base, then separate the leaves from the stalks. Slice the stalks into bite-sized pieces, about 1-inch long, and chop the leaves into strips or smaller pieces, depending on your preference. You can combine both in your dish, using stalks for a crunchier texture and leaves for tenderness.

If you’re aiming for bite-sized pieces, slice the white stalks into 1-inch segments. These will give your stir-fry a delightful crunch. For the dark green leaves, you can either leave them whole for a more rustic presentation or chop them into strips for quicker cooking and easier eating. Combine the stalks and leaves as per your recipe requirements, keeping in mind that the stalks take a little longer to cook than the leaves. With this straightforward technique, you’ll have perfectly cut bok choy ready to complement your culinary creations!