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chopped bok choy and bok choy leaves on a bamboo cutting board on a counter

How to Cut Bok Choy

Learn how to slice bok choy into halves, quarters, strips, and more.
Course Salad, Side Dish
Cuisine Asian
Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Calories 109kcal


  • cutting board and knife


  • 1 head bok choy


  • 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.


  • 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.



Serving: 1bok choy | Calories: 109kcal | Carbohydrates: 18g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Sodium: 546mg | Potassium: 2117mg | Fiber: 8g | Sugar: 10g | Vitamin A: 37531IU | Vitamin C: 378mg | Calcium: 882mg | Iron: 7mg