How To Cut Bok Choy

Learn how to cut bok choy to add this versatile veggie to your stir-fries, salads and soups. It has a peppery, somewhat grassy flavor and when cooked, it takes on a milder flavor. Its stalks have a celery-like crunch and its leaves are soft and crisp.

Cutting Bok Choy

A sharp vegetable knife is key when preparing bok choy. Cutco’s 6″ Vegetable Knife is a good size for slicing through the cruciferous stalks and smoothly cutting the delicate leaves. Sharpness is important so that you don’t crush the bok choy, but cleanly cut through.

Note that you’ll want to place it in a bowl of water to swish around to remove any dirt or debris.

Buying Bok Choy

When shopping for bok choy, the stem should be free of blemishes and the leaves should be bright green. The bunch should also be firm from root to tip.

You may have also heard of baby bok choy. It can actual refer to smaller varieties or bok choy bunches that were harvested when still young. It is also a bit sweeter and more tender than fully grown bok choy.

When cooking with bok choy, remember that because the leaves and stalks have different textures, their cook time will vary.

It can be eaten raw, grilled, roasted or sautéed. It is also really great in soups. Give our Miso Soup With Tofu, Mushrooms and Bok Choy a try!

Armed with that information, here is how to cut bok choy.

How To Cut Bok Choy

1. Cut off the end of the bok choy bunch, using a 6″ Vegetable Knife.
2. Place the stalks into a bowl of cold water to rinse away any dirt and pat dry.
3. Lay the stalks on a cutting board and slice the stalks, crosswise to desired thickness.
4. Continue on to the leaves and continue slicing.