Separating the leaves and stems ensures that this crisp-tender vegetable will cook evenly.
A member of the cabbage family, bok choy give you two distinct textures in one vegetable: Its crisp, mild-tasting stalks retain some of their toothiness when cooked, while the leaves wilt and soften. But how do you cook a vegetable with two such disparate parts?
The key is in the prep: separating the leaves and stems and adding them separately to your stir fry—stems first, then leaves at the very end—ensures that both of the vegetable’s components will cook evenly. Here’s our easy, step-by-step method: