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A member of the bright green cabbage family, bok choy is a fresh, crunchy, and refreshing vegetable in meals. With its rich vitamins, great texture, and mild flavor, bok choy is often featured in Asian recipes, but this versatile vegetable can also be used in salads. , soups, stir-fries and more. The leaves and stalks of bok choy can be eaten.
Steps
Pick and wash bok choy
- Kale, also known as white cabbage, comes in several varieties with different flavors, sizes, and colors.
- Large leafy vegetables are often suitable for salads and soups, while small leafy vegetables are suitable for stir-fries. [2] X Research Source
- Mini bok choy is also popular because one can cook the whole plant without having to separate the leaves. [4] X Research Sources
- You can also wash the leaves one at a time under cold running water in the sink. [6] X Research Source
- Sandy soil often clings to the base of the petioles, so you need to pay close attention to this part. [7] X Research Sources
Cut bok choy
- You should separate the leaves and stalks, as these two parts have different cooking times – the stalks take longer to cook than the leaves. [8] X Research Sources
- Slice smaller if you are going to stir-fry vegetables.
Cut out the shape of a pencil
- If you want thinner stems, you can cut each petiole in three.
- Chopped bok choy is great if you plan to stir-fry with meat or other vegetables.
Diced
- Diced bok choy would be great to add to soups and salads!
Advice
- Cut the bok choy into smaller pieces to cook faster and avoid overcooking.
Warning
- Cut slowly and carefully until you get used to your hands and can cut faster.
- Use a sharp kitchen knife to cut bok choy, as a dull knife will easily slip and cut your hand.
Things you need
- Chopping board
- Sharp knife
- Basket or sieve
- Pot
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
There are 14 references cited in this article that you can view at the bottom of the page.
This article has been viewed 5,852 times.
A member of the bright green cabbage family, bok choy is a fresh, crunchy, and refreshing vegetable in meals. With its rich vitamins, great texture, and mild flavor, bok choy is often featured in Asian recipes, but this versatile vegetable can also be used in salads. , soups, stir-fries and more. The leaves and stalks of bok choy can be eaten.
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