Step 1: Select and Wash
- Choose fresh, firm bok choy with tightly closed leaves.
- Rinse the bok choy under cool running water to remove any dirt or debris.
Step 2: Cut the Base
- Place the bok choy on a stable cutting board.
- Using a sharp knife, cut about 1 inch (2.5 cm) off the bottom of the bok choy, removing the fibrous root end.
Step 3: Cut Between Stems
- With the cut end facing up, carefully cut down between the leaf stalks, splitting the bok choy into two halves lengthwise.
Step 4: Remove the Core
- At the base of each half, you'll see a thick white center called the "core."
- Insert the knife into the center of the core and carefully slice it out. Removing the core will make the bok choy easier to cook.
Step 5: Repeat with the Other Half
- Core the other half of the bok choy using the same method.
Step 6: Rinse Again
- Rinse the cored halves of bok choy again to remove any remnants of the core.
Now your bok choy is ready to be used in stir-fries, soups, salads, or other recipes according to your preference. Coring bok choy allows for even cooking and ensures that the core, which can sometimes be tough, doesn't compromise the texture of your dishes.