What is bok choy?
Part of our Ultimate Guide to Fruits and Vegetables. Click to see more answers to your questions.
Bok choy is a leafy green vegetable that is commonly used in Chinese cuisine. It has a crisp texture and a slightly sweet flavor. Bok choy can be eaten raw or cooked and is a great source of vitamins A and C.
To cut bok choy, first remove any damaged outer leaves and wash the remaining leaves thoroughly. Cut off the tough bottom stem and separate the leaves. If the leaves are particularly large, you can cut them in half or into smaller pieces.
The best knife to cut bok choy is a chef’s knife or a Santoku knife. Both knives have a wide blade with a slight curve that allows for efficient chopping and slicing.
When using a chef’s knife or a Santoku knife to cut bok choy, make sure the knife is sharp so that you can easily slice through the tough bottom stem. It is also important to use a rocking motion when chopping to prevent the knife from slipping and ensure even cuts.
If you plan on cutting bok choy frequently, investing in a high-quality chef’s knife or Santoku knife is recommended. A well-made knife can make all the difference in your cooking experience and can last for many years with proper care.
This style of cooking bok choy is quick and easy, and the soy sauce and rice vinegar add a delicious umami flavor to the dish.
- Heat a large wok or skillet over high heat until it is very hot.
- Add a tablespoon of oil (such as vegetable or canola oil) and swirl it around the pan to coat the bottom.
- Add minced garlic and ginger to the hot oil and stir for about 30 seconds until fragrant.
- Add the bok choy to the pan and stir-fry for 2-3 minutes, until the leaves are wilted and the stems are crisp-tender.
- Add a splash of soy sauce and rice vinegar, and stir to combine.
- Serve the bok choy hot, garnished with sesame seeds and chopped scallions if desired.
