The general method for chopping bok choy involves removing the base, separating the leaves, washing them thoroughly, and then cutting the stems and leaves into desired sizes. The tougher end piece may also be removed.
Here's a more detailed breakdown:
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Remove the Base: Cut off the bottom part of the bok choy, as it can be tough and sometimes dirty.
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Separate the Leaves: Gently pull the leaves apart from the head. This allows for thorough cleaning.
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Wash Thoroughly: Rinse each leaf individually under cold water to remove any dirt or grit. Pay special attention to the base of the leaves where dirt tends to accumulate.
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Chop the Stems: Stack a few leaves at a time and cut the white stems into desired sizes. Consider cutting the stems smaller than the leafy parts, as they take longer to cook.
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Chop the Leaves: Stack the green leafy parts of the bok choy and cut them into similar sized pieces as the stems, or slightly larger, depending on preference.
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Tough End Piece Removal (Optional): According to the reference, there is a tougher, not-so-tasty piece that can be removed.
