How do you cut bok choy for stir-fry?

How to Prep Bok Choy for Stir–Fry

1. Trim the bottom inch from the head of bok choy. Wash and dry the leaves and stalks. Cut the leafy green portion away from either side of the white stalk.
2. Cut each stalk in half lengthwise and then crosswise into ¼-inch-wide pieces.
3. Stack the leafy greens and then slice them crosswise into ½-inch-wide strips.

What part of bok choy do you use in stir-fry?

Bok choy choices



Varieties with larger leaves work great for salads and soups, and those with narrower heads are perfect for stir–fry meals. When picking out bok choy, look for bright green leaves and crisp stalks free of holes or discoloration.

What part of bok choy do you eat?

The whole plant is edible, and it tastes cabbage-like with sweet undertones. There are various ways of preparing this vegetable. You can cook its stalks and leaves, add them to soup, steam them, stir-fry, or eat them raw in salads.

Do you use all of the bok choy when cooking?

The entire vegetable is edible and can be enjoyed either raw or cooked. I‘ve often heard it referred to as a gateway green because it has such a mild green. So it’s a great choice for anyone looking to lean into more leafy greens. You can also find immature bok choy (aka baby bok choy).

How long does bok choy take to cook?

In a medium skillet, bring water to a boil. Add bok choy. Cover; simmer over medium-low heat until tender, 5 to 7 minutes.

Is bok choy anti inflammatory?

Bok Choy



Cruciferous vegetables like bok choy have sulforaphanes that help reduce inflammation by encouraging the liver to detoxify. Most anti–inflammatory foods contain antioxidants and bok choy has a special antioxidant called indole-3-carbinole.

Is bok choy healthier than spinach?

In equivalent raw weight, bok choy contains more vitamin C, vitamin A, and some other nutrients than spinach and around the same amount of calcium. Spinach, however, contains higher amounts of some other nutrients, including vitamin K, than bok choy.

Is bok choy poisonous?

Toxic effects



Bok choy contains glucosinolates. These compounds have been reported to prevent cancer in small doses, but, like many substances, can be toxic to humans in large doses, particularly to people who are already seriously ill.

What is the taste of bok choy?

Bok choy or Chinese white cabbage (brassica rapa spp. chinensis) is a staple ingredient in Asian dishes. The tender dark green leaves and crisp off-white-colored stalks provide a nice fresh crunch. The greens have a spinach-like taste with a very mild bitterness.

What can I do with a lot of bok choy?

Cut some baby bok choy in half and braise with a mixture of your favorite stock, ginger, garlic, sesame oil, soy sauce and red pepper flakes for an elegant side dish. Salads & Sandwiches. Use raw bok choy leaves in salads or on sandwiches. It has a sweet flavor and is a tasty addition to spinach or mixed green salads.

What is the difference between bok choy and baby bok choy?

So yes, bok choy and baby bok choy are basically the same. The real difference is in the smaller leaves and even earlier harvest of these tender leaves. Because the leaves are small and tender, they have a sweeter flavor than that of full sized bok choy and can be used in place of other greens in salads.

How do you know when bok choy is cooked?

Add the greens and a splash of soy sauce or water. Cook for another 2 minutes, covered, until the greens are wilted. If you’re using baby bok choy, the dish is finished if the stems are tender when pierced with a fork.

Can I eat bok choy raw?

Bok choy, known for its mild flavor, is good for stir-fries, braising, and soups. You can also eat it raw. Bok choy is sometimes called a “soup spoon” because of the shape of its leaves.

What is a head of bok choy?

Choose bok choy with bright green leaves and crisp stalks.



Look for heads with bright green leaves — not yellow or brown — and crisp white stalks without holes or discoloration. Avoid any bok choy bunches that look rubbery or dried out towards the stem.