How To Cut Bok Choy
If you love Chinese food, you would certainly like to know how to cut bok choy, the Chinese green leafy vegetable similar to the English cabbage. The bok choy has wide spoon shaped leaves with white succulent stems. The leaves and the stem are used for cooking delicious Chinese recipes like salads, stir fries, soups etc.
Steps for Cutting Bok Choy
- Wash bok choy well to remove dirt and mud. Air dry.
- Cut off at the bottom and separate layers of leaves. Continue to cut stem and release leaves.
- Stack the leaves one on top of the other on a cutting board.
- Cut them crosswise across the veins. Veins are the toughest part of bok choy.
- Stop just as you reach the hard stem.
Once the leaves are cut, move on to the stems.
- Place stem on cutting board.
- Trim the ends to get rid of residual roots.
- Take each stem and holding the knife at an angle and make slices in a diagonal fashion. This increases the surface area of the stem reducing cooking time.
- Make slices to get discs of ¼ inch thickness.
Cut Bok Choy into Small Pieces or Chop It
Bok choy is added to soups and stir fries chopped too. For chopping, separate leaves from the cluster as described in steps 1 and 2 above. Hold the separated leaves together and turn to begin cutting the stem side first. Make perpendicular cuts to the leaves and stem. Now turn them and cut across the veins to get chopped bok choy.