• 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.