To cut bok choy, use a sharp knife to trim and discard the bottom 1/2 to 1 inch of the stem, and pull off and discard any discolored or tough leaves on the outside of the bunch. Gather all of the stalks together and slice off the thick, white stems from the green leaves.
What part of bok choy do you cut off?
Slice your bok choy into 1-inch sections from the base all the way to the top of the leaves. For this technique, remove the leaves from the stem. Some remaining smaller leaves are OK, but be sure to cut off the biggies.
How do you trim a bok choy plant?
Find the base of a plant, gently lift the rounded base of the stems, and cut the short root stem below the base, lifting away your lovely head of homegrown Chinese cabbage. Bring it into your kitchen, and either cook or eat the stems and leaves raw, or store them right away.
What part of bok choy do you eat?
It has a round tender white bulb on the bottom with long celery-looking stalks and dark leafy greens on top. The entire vegetable is edible and can be enjoyed either raw or cooked.
Do you have to cut off the bottom of bok choy?
To cut bok choy, use a sharp knife to trim and discard the bottom 1/2 to 1 inch of the stem, and pull off and discard any discolored or tough leaves on the outside of the bunch. Gather all of the stalks together and slice off the thick, white stems from the green leaves.
Do you cut the end off of bok choy?
If you don’t need the Bok Choy to stay whole, we recommend you cut off the ends and wash each stalk + leaf individually. A simple rinse of water and rubbing will do. The dirt usually collects at the bottom in the crevices of the stalks, so cutting the ends off helps make them more accessible to clean.
Does bok choy grow back?
2. Bok choy: To regrow bok choy, save two to three inches of the base then submerge the bottom half of the bok choy in a small bowl or shallow cup of warm water. Place the bowl or cup on a sunny windowsill—within a day, you should start seeing new leaf growth in the center of the plant.
How do I know when bok choy is ready to pick?
Bok choy is ready to harvest when it reaches 12 to 18 inches tall. It doesn’t grow in a head like cabbage does, rather its leaves and stalk grow close together similar to celery. When harvesting, slice the plant about an inch above the ground.
Can you still eat bok choy after it flowers?
You don’t have to wait for the entire plant to mature to harvest the larger outer leaves, and as soon as you see signs of your bok choy bolting, harvest the entire plant and use the smaller leaves in salads. According to several excellent cooks I know, flowering bok choy isn’t the disaster some gardeners think.
What happens if you eat too much bok choy?
Too much raw bok choy can have a serious and potentially life-threatening effect on your thyroid gland, and medical professionals advise against overindulging in the raw version of this tasty vegetable.
What is the healthiest way to eat bok choy?
Here are some ideas for how to prepare and eat bok choy: Chop it and sauté it with olive oil, garlic, and ginger as a side dish or to top a grain like rice or quinoa. Dice it and add it to an Asian-inspired soup recipe. Shred it and toss with other vegetables to make a raw salad.
How long does bok choy take to cook?
5 to 7 minutes
In a medium skillet, bring water to a boil. Add bok choy. Cover; simmer over medium-low heat until tender, 5 to 7 minutes.
What part of bok choy do you use for stir fry?
Combine the stems with the leaves
- Add some oil into the pan.
- Add the bok choy leaves and stir fry until they start to wither, which will take a minute or two.
- Return the nearly cooked stems to the wok.
- Continue stir-frying over high heat until the water is nearly dried out.
How do you cut bok choy to full size?
For baby bok choy, chop it directly crosswise into small pieces. For regular and big bok choy, separate bok choy into leaves, stack a few leaves on top to make a little pile, then make a crosswise cut to separate the leaves and the stalks. Slice them further into thin strips.
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. Since 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.
Do I use all of the bok choy?
Bok choy is a common ingredient in Chinese and other Asian cuisines, and it can be braised, stir-fried, and roasted. The entire plant is edible, and other than separating the stalks and rinsing them, there is little prep work involved.
How long does refrigerated bok choy last?
about 3 to 4 days
BOK CHOY — FRESH, RAW
To maximize the shelf life of bok choy, refrigerate in plastic bag and do not wash until ready to use. How long does bok choy last in the fridge? Properly stored, bok choy will usually keep well for about 3 to 4 days in the refrigerator.
How do you cut baby bok choy for stir fry?
How to cut Bok Choy
- Cut the bok choy in half lengthwise/vertically.
- Cut it in half lengthwise/vertically again (you have quartered the bok choy at this point)
- Slice the bok choy in bias into bite-size pieces.
- Rinse them under cold water a couple of times.
- Drain and it’s ready for the stir fry!
Can you eat bok choy leaves Raw?
Leaving it alone. That’s right—bok choy is perhaps at its most delicious when left raw and tossed into salads with other leafy greens or hearty, cooked grains. The vegetable offers two contrasting textures: tender, lettuce-like leaves and crisp, crunchy stalks.
Do you eat the leaves of pak choi?
Pak choy has firm pale green stalks and deep dark green leaves. The whole plant is edible, and you can use pak choy in a variety of recipes, including salads, stir fries, noodle soups, grilled or even braised. Try our Grilled Pak Choy with Crispy Garlic recipe for a super easy Asian side dish.
Why are my bok choy leaves turning yellow?
Mosaic Virus. This virus causes wrinkled, discolored leaves and yellowing of the veins of your bok choy leaves. There’s no cure, so prevention is key. Plant resistant varieties, keep bugs away, weed your garden regularly, and sanitize your tools in between use.