How To Cook Large Bok Choy Leaves

Start by cooking the stems first if you re working with shanghai or mature bok choy. Put the bok choy in a roasting pan drizzle with oil toss to coat the bok choy and sprinkle it salt. Heat a wok over medium heat and place the bok choy on the bottom covering the leaves with enough chicken broth or vegetable broth to submerge them.

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Varieties with larger leaves work great for salads and soups and those with narrower heads are perfect for stir fry meals.

How to cook large bok choy leaves. Heat the oil in a large frying pan or wok over medium heat then cook the garlic in the hot oil until fragrant 1 to 2 minutes. Separate the bok choy leaves and chop them. Cook them for one to two minutes until the stems start to become translucent.

Add the bok choy. Simmer the stalks for about 5 minutes. Bok choy can vary in flavor size and color.

Sprinkle with salt to serve. Steam or stir fry or steam the leaves. Step 1 heat the oil in a large skillet or wok over medium heat and cook the garlic in the hot oil until fragrant 1 to 2 minutes.

Cook bok choy stems and leaves will separately. It is sold at countdown. Mix in the bok choy then cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent 5 to 8 minutes.

Bok choy is known as bok choi pak choi and pak choy. Step 2 mix in the bok choy and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent 5 to 8 minutes. Boil the stalks in salted water for a minute or two and then drain.

Add the leaves and toss the bok choy in the oil for 15 seconds. Add a teaspoon of olive oil or butter and add the chopped stalks along with a minced garlic clove and a pinch of chili flakes if you like. Adjust the temperature to a low simmer and cook the leaves until they are tender and absorb the liquid about 20 minutes.