How Do Chinese Cook Bok Choy

It’s vibrant green leaves and crunchy stalks contribute to it’s appeal, but what sets Chinese cooking methods apart when it comes to preparing bok choy? The savory flavors and delicate textures that Chinese chefs achieve in their creations have intrigued food enthusiasts for centuries. Exploring how Chinese cook bok choy opens up a world of culinary possibilities, allowing home cooks to replicate these authentic flavors in their own kitchens.

How Do Chinese Eat Bok Choy?

Bok choy, a staple of Chinese cuisine, is a versatile and popular vegetable that holds a prominent place on Chinese menus. This leafy green vegetable has a mild flavor that shines when cooked with a combination of sesame oil, garlic, ginger, and a touch of soy sauce or salt.

It’s tender stems and leafy greens soften and meld with the flavors of the soup, creating a harmonious blend of ingredients.

It’s delicate flavor and texture make it an excellent complement to meat or other vegetables.

Whether it’s a simple salad with a vinaigrette dressing or a more complex combination of bok choy with other vegetables, meats, or tofu, the crisp and refreshing nature of bok choy shines through.

Varieties of Bok Choy and Their Unique Flavors

  • Savoy Bok Choy: This variety has crinkly leaves and a mild, slightly bitter flavor.
  • Shanghai Bok Choy: Known for it’s smooth, glossy leaves and delicate taste.
  • Pak Choi: Also called Chinese cabbage, it’s tender leaves and a sweet, mild flavor.
  • Tatsoi: Has dark green spoon-shaped leaves and a subtle mustard-like taste.
  • Baby Bok Choy: Young and tender bok choy with a crisp texture and light flavor.
  • Choy Sum: A leafy vegetable with thin stalks and a mildly bitter taste.

When it comes to stir-frying bok choy, the key is to properly prepare the vegetable. Start by slicing off the tough end, then remove the outer large leaves, keeping the core intact. The core of the bok choy usually consists of four medium leaves with a small core inside. Afterward, halve the core lengthwise to ensure even cooking. Now, you’re ready to whip up a delicious stir-fry with this versatile and nutritious vegetable.

What Part of Bok Choy Is Used in Stir-Fry?

To prepare bok choy for stir-frying, it’s important to know which parts to use. The tough end of the bok choy should be sliced off before starting the preparation process. This tough end isn’t ideal for stir-frying and can be discarded.

Once the tough end is removed, it’s easy to tear off the outer large leaves of the bok choy. These leaves are tender and flavorful, making them perfect for stir-frying. The core of the bok choy should be left intact, as it contains smaller medium-sized leaves with a tiny core inside.

After separating the leaves from the bok choy, it’s advisable to halve the core lengthwise. This makes it easier to handle and cook evenly in the stir-fry. The halved core, along with the attached medium leaves, can be directly added to the stir-fry, providing an added crunch and flavor to the dish.

This ensures that the leaves and stems retain their crispness and freshness. Overcooking bok choy can result in a limp and wilted texture, which isn’t desirable in stir-fried dishes.

Bok Choy Recipes for Other Dishes (Soups, Salads, Stir-Fries, Etc.)

  • Bok choy and mushroom stir-fry
  • Bok choy and tofu soup
  • Bok choy salad with sesame dressing
  • Bok choy and chicken stir-fry
  • Bok choy and shrimp stir-fry
  • Bok choy and garlic sauté
  • Bok choy and beef stir-fry
  • Bok choy and noodle stir-fry
  • Bok choy and pork dumplings
  • Bok choy and vegetable curry


Through their expertise, Chinese chefs have honed the techniques and practices necessary to bring out the best in this versatile vegetable. Whether it’s stir-frying, steaming, or braising, the careful attention to detail elevates bok choy to new heights, resulting in dishes that are both wholesome and delicious. By understanding and embracing these traditional cooking methods, individuals can recreate the authentic taste of Chinese cuisine right in their own kitchen.

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