Limited Edition Collector Blades
How to Cut Bok Choy (and Baby Bok Choy)
How do you cut bok choy? Trim the root end, separate or halve the head, rinse out the grit, then cut the white stems and green leaves separately, since the stems take longer to cook. Baby bok choy can just be halved or quartered lengthwise. A Chinese cleaver is the classic tool: the Dalstrong Gladiator Series 9" Chinese Cleaver ($99) is German X50CrMoV15 at 54–56 HRC, and its wide blade doubles as a scoop for moving vegetables to the wok.
Step by step: full-size bok choy
- Trim the base to release the stalks.
- Rinse each stalk to wash away soil caught at the base.
- Separate leaves from stems. Cut where the green leaf meets the white stem.
- Slice the stems on a bias, about ½ inch thick.
- Cut the leaves into wide ribbons.
- Cook stems first, then add the leaves for the last minute.
Step by step: baby bok choy
- Trim a thin slice off the root, leaving it intact.
- Halve or quarter lengthwise.
- Soak cut side down in cold water to clean between the layers, then dry well.
Cut guide
| Dish | Cut |
|---|---|
| Stir-fry | Stems on the bias; leaves in ribbons |
| Soup, noodles | Bite-size pieces |
| Grilling, braising | Baby bok choy halved |
| Salad | Leaves shredded thinly |
Our picks
Chinese Cleaver Knife 9", Gladiator Series, NSF Certified ($99). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. The wide blade scoops prepped vegetables.
Nakiri Knife 6", Shogun Series, ELITE ($159). A Shogun Series nakiri: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. A straight edge for clean push cuts through stems.
Santoku Knife 7", Gladiator Series, Elite, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. A lighter all-rounder.
Tips
- Dry bok choy well before stir-frying, or it steams.
- Use high heat and cook briefly to keep the stems crisp.
- Garlic, ginger and soy are classic partners.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips.
FAQ
How do you cut bok choy?
Trim the base, rinse, separate stems and leaves, slice the stems on a bias and cut the leaves into ribbons. A Chinese cleaver like the Dalstrong Gladiator Series 9" Chinese Cleaver ($99) is ideal.
Do you cut bok choy stems and leaves separately?
Yes. Stems take longer to cook, so add them to the pan first.
How do you clean baby bok choy?
Halve it lengthwise and soak cut side down in cold water to loosen grit between the layers.
Can you eat the white part of bok choy?
Yes. The white stems are crunchy and sweet.
