Clean bok choy before preparing by placing it in a container of water and swishing it around to remove the dirt between the leaves. Drain, rinse, and pat dry.
Halves or Quarters
If using baby bok choy, slice in half lengthwise. Trim the root end, but keep it mostly intact so that the leaves don't fall apart.
If using large bok choy, slice in half lengthwise and then into quarters. Trim the root ends, but leave enough to keep the leaves intact.
Leaves
Cut off the root end. Pull apart the leaves.
Strips or Diced
Cut off the root end. Make a couple piles of the leaves stacked on top of each other.
To cut into strips, slice a pile of the leaves crosswise across the stems.
To dice, cut the leaves in half lengthwise. Then, slice crosswise to yield diced leaves and stalks.