A light green colored member of the cabbage family, Chinese cabbage is a fresh, crunchy, and sweet addition to any meal. It has a lot of nutritious vitamins, a great texture and a very subtle taste; it is found in many Asian recipes, and, being very versatile, it can be used in various salads, soups, stir-fried, etc. Both the leaves and the stems can be eaten.
Steps
Step 1. Choose a nice bunch of Chinese cabbage
Choose a Chinese cabbage with light green leaves and crisp white stems without holes or spots.
Chinese cabbage, also known as pak choi, is found on the market in many varieties with different tastes, colors and shapes. Varieties with larger leaves are good for salads and soups, while those with smaller leaves and narrower heads are good for stir-frying
Step 2. Cut and discard the thick part at the base of the Chinese cabbage
Cut about 2 cm with a sharp knife just above where the base of the leaves begins. Throw away any discolored or too hard outer leaves.
Step 3. Cut the stem in half lengthwise
Slice the Chinese cabbage stem in half with a sharp knife, starting at the white base and ending at the leaves.
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If the head of the Chinese cabbage is particularly large or if you want to have small pieces for stir-frying, cut the two halves again so that you have 4 quarters.
Cut Bok Choy Step 3Bullet1
Step 4. Wash the leaves in cold water
Separate the leaves and place them in a large bowl filled with cold water and gently rub them to remove all the dirt. Then drain the water using a colander.
Step 5. Slice the Chinese cabbage into small pieces
Cut 1.5cm sections around the stem at a 45 ° angle starting at the base and working up to the topmost leaves.
Step 6. Finished
Advice
- Slice the bok choy into smaller pieces if you want to stir-fry it to save time and avoid having to cook for too long.
- Slicing the Chinese cabbage at a certain angle allows the pieces to cook faster.
Warnings
- Avoid cutting your fingers by bending the ones you use to hold the Chinese cabbage towards your palm, away from the knife. The hand holding the Chinese cabbage will have to be some distance away from the knife and you will have to move as you go up the stalk to cut.
- Make slow, neat cuts until you have practiced enough to cut faster.
- Use a sharp kitchen knife to cut the Chinese cabbage; if you use a not too sharp knife, you could get hurt more easily.
