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. [2] X Research source
Baby bok choy is also appealing because you can cook the vegetable whole without needing to break the leaves apart. [4] X Research source
Alternatively, you can rinse each individual stalk under cold running water in your sink. [6] X Research source Dirt tends to collect towards the base of each stalk, so pay special attention to that part. [7] X Research source
Keeping the stems and leaves separate is helpful because the stems and the leaves tend to cook at different rates, with the stems cooking slower than the leaves. [8] X Research source
Make your cuts thinner if you’re looking to make a stir fry.
If you want thinner rectangle slices, cut your bok choy stalk into thirds. Rectangle cuts can be great if you’re looking to saute bok choy stems with other vegetables or meats.
Diced bok choy is a wonderful addition to soups and salads!
