I was making a stir-fry the other day and so I bought some bok choy because it sounded so asian, only problem was that I didn’t know which part to use.
You have the
bottom stemmy bit : the middle stem : the leafy part
Which part do you use?
All of it.
Cut the cruddy fringy edge off the bottom where you pull the stalk off the bunch, wash it, and chop the whole thing up.
I think it’s just a matter of preference; the entire thing is edible.
Just like celery–use the whole thing but the very bottom.
When I’m doing bok choy or gai choy, I’ll generally separate the stalk fron the leaves and cook the stalks first, as they’re a little bit tougher and need more time to cook. Usually, I put a little peanut oil in a heavy pan, heat it, add a smashed garlic clove, then the chopped stalks. Let those cook until tender, then add the greens, stir, and put in one to two tablespoons of oyster sauce. That’s for a greens dish, for use in a stir fry put it in at the same time as peppers or carrots, adding the greens again at the end.
What I do is cut off the very bottom, chop it into pieces about 1/2 inch wide, and steam it.
Serve with soy sauce, or whatever else you’re cooking.
Thanks guys. Got it now.