Bok choy is a leafy green used in Chinese cooking. It's a common ingredient in stir-fries and takes only seconds to cook, adding a dash of colour and nutrition to your dinner. Baby bok choy, a smaller version of the full-size plant, is commonly found in Asian grocery stores and in some supermarkets. Baby bok choy is prized for its more tender flavour. When preparing baby bok choy, however, you need to cut it so that it cooks evenly and isn't too tough.
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Things you need
- Chef's knife
- Cutting board
- Large bowl (optional)
- Salad spinner (optional)
Cut off just the tip of the stem of your baby bok choy with your chef's knife. Cutting off the thick stem will ensure even cooking. Cut off the stem before washing the bok choy.
Clean your baby bok choy before you cut it any further. Bok choy can contain dirt within the layers of the stalk, so you need to remove all sand and grit. The best method for cleaning bok choy and other leafy greens is to wash them in a large bowl filled with cold water. Swirl the bowl vigorously to loosen dirt, then spin the greens in a salad spinner to remove excess moisture.
If you don't have a salad spinner, you can wash the greens under cold running water and use your fingers to spread the leaves.
Prepare your baby bok choy in one of two ways. You can take the leaves apart by hand while making sure to leave the heart of the bok choy intact--as this is the most tender, flavourful part.
If you want to continue cutting the bok choy, trim into halves or quarters lengthwise with your knife.
Some chefs also like to trim the leaves into even, bite-size pieces to ensure even cooking. This is a less traditional method of preparing baby bok choy, but it ensures that the bok choy will not be fibrous or stringy after cooking.
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