If you’re wondering how to cut and trim bok choy, you’ve come to the right place. This post is about how to cut both baby bok choy and adult bok choy. We also have instructions and step-by-step photos showing the best way to clean it.
How do you clean and prepare bok choy?
Bok choi is a wonderfully crunchy vegetable from the cabbage family that’s commonly used in Chinese and other Asian cuisines. Sometimes called pac choi, it’s a type of Chinese cabbage and is good eaten raw, pickled and cooked using quick cooking methods to retain its great texture.
It can be cut in different ways.
- Chopped: Below are instructions for chopping or slicing pak choi into small pieces for stir-fries, soups, and roasts. We also have photos and instructions on how to clean the chopped veggies!
- Halved Baby: We’ve also shared our tips for cutting and cleaning baby bok choy for recipes like our bok choy ramen soup where you want nice big decorative chunks.
- Whole leaves: Bok choy leaves can also be enjoyed in recipes like kimchi. We’ll show you how to remove the leaves without breaking them and how to wash them properly.
Bok choy storage
Once the bok choy is chopped, sliced, prepared and cleaned, you can use it immediately in your recipe or save it for meal prep. Place the chopped bok choy in a resealable ziplock bag and store in the crisper drawer of the refrigerator. It stays fresh for 5 to 7 days.
Favorite Bok Choi Recipes
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Have fun cooking! ~Kati
description
If you’re wondering how to cut and trim bok choy, you’ve come to the right place. This post is about how to cut both baby bok choy and adult bok choy. We also have instructions and step-by-step photos showing the best way to clean it.
1 large head bok choy, about 1 1/2 pounds
- Halve lengthwise
- Cut out the stalk with a triangular cut (like cabbage core)
- Cut the stalks crossways into small pieces.
- Cut the leaves lengthwise and crosswise into bite-sized pieces
- Place in a salad spinner and fill with cold water.
- Swish to remove dirt.
- Drain and spin dry.
- Preparation time: 5 minutes
- Cooking time: n / A
- Category: vegetables
- Method: knife skills
- Kitchen: Asian
nutrition
- Serving size: 1 cup
- Calories: 9 calories
- Fat: 0 g
- Protein: 1g
Keywords: How to cut bok choy, bok choy prep, how to clean bok choy
About the author
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she started working in the test kitchen for EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications. Her cookbook Maple {Quirk Books} was published in 2015. In 2009 she started Healthy Seasonal Recipes. She lives in Vermont with her husband, two teenage daughters and two yellow lab dogs. In her free time, she can be found at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.