To cut bok choy properly, follow these steps depending on the size and intended use:

General Preparation

• Rinse the bok choy thoroughly in water to remove dirt, especially between the leaves. Drain and pat dry before cutting

Cutting Baby Bok Choy

• Slice baby bok choy in half lengthwise.
• Trim the root end but keep it mostly intact to hold the leaves together

• For cooking, you can leave the halves whole or quarter by slicing each half lengthwise again

Cutting Regular or Large Bok Choy

• Slice the head in half lengthwise.
• For quarters, cut each half lengthwise again.
• Trim the root end but leave enough to keep the leaves intact

• To separate leaves, cut off the root end and pull the leaves apart by hand

Cutting into Leaves, Strips, or Dice

• After trimming the root, separate the leaves.
• For strips: stack leaves and cut crosswise into thin strips.
• For diced bok choy: slice leaves lengthwise, then crosswise into small pieces

• For leafy parts, you can roll the leaves and slice them thinly (chiffonade cut) for salads or slaws

For Stir-Fry or Soup

• Cut bok choy into halves, quarters, or chop into bite-sized pieces depending on recipe.
• Stems and leaves can be cooked separately since stems take longer to cook

Using a sharp chef’s knife and a stable cutting board is recommended for safety and precision

. This method ensures bok choy is clean, evenly cut, and ready for various cooking styles such as stir-frying, boiling, or roasting