How to Prepare Bok Choy Leaves

Bok choy, also known as pak choi or Chinese cabbage, is a common ingredient in Asian meals. According to the Gourmet Sleuth website, bok choy supplies fiber, vitamin C and calcium. While bok choy can be fried or even baked, the primary preparation method for bok choy is stir-frying in a wok.

Sharp knife
Paper towels
Wok or frying pan
Wooden spoon
Peanut oil or vegetable oil

Instructions

- 1
  Wash the bok choy under cold running water to remove any dirt on the stems or leaves.
- 2
  Cut the stem at the base of the leaves so that the leaves fall apart and are separated from the stem. Keep the stems and the leaves separate as they will both be stir fried, but they will cook at different rates.
- 3
  Wash the leaves and the stems once again under cold water and pat dry with a paper towel.
- 4
  Cut the thick stem pieces into 1 to 1 1/2-inch pieces and set them aside. Cut the green leaves into 1 to 1 1/2-inch pieces and set them aside.
- 5
  Coat the inside of a hot wok or frying pan with 2 tbsp. of peanut oil or vegetable oil. Drop the stem pieces into the hot oil-covered pan and stir with a wooden spoon until the stems begin to brown. This could take as long as five to six minutes,
- 6
  Drop the cut up leaves into the wok or pan with the stems and continue stirring with the wooden spoon until the leaves begin to soften. This should take approximately one minute.
- 7
  Remove the wok or the pan from the heat and serve your bok choy.

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