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Here's how to cut bok choy depending on its size and how you plan to cook it:

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Basic steps:

  1. Wash the bok choy: Rinse the whole head of bok choy under cold running water to remove any dirt or grit.
  2. Trim the root end: Cut off the root end where the white stalks meet.

Cutting methods:

  • For baby bok choy or stir-frying: Simply cut the baby bok choy in half lengthwise. If using regular bok choy for stir-frying, you can cut it into quarters or even smaller bite-sized pieces lengthwise.

  • For separating stalks and leaves: For larger bok choy and some recipes, you might want to separate the white stalks from the green leaves. Here's how:

    • Slice the bok choy in half or quarters lengthwise, depending on the size.
    • Lay the pieces flat and stack a few leaves together.
    • Using a knife, make a clean cut across the base to separate the stalks and leaves.
  • Slicing stalks and leaves:

    • Once you've separated the stalks and leaves (optional), you can cut them into thin strips or bite-sized pieces depending on your preference.
    • The stalks typically take a little longer to cook than the leaves, so consider slicing them thinner.

Here are some additional tips:

  • You can discard the tough, dark green parts of the leaves if desired.
  • For salads, you can chop the bok choy thinly across the leaves and stalks.

No matter how you cut it, bok choy cooks quickly, so keep an eye on it during cooking to avoid overcooking

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