How to Cook Bok Choy - Cooks Illustrated

Published May 1, 2001.

For best flavor, stir-fry or braise—don’t blanch or steam.For best flavor, stir-fry or braise—don’t blanch or steam.

The Problem

Bok choy is unfamiliar to many Americans, and improper cooking can render it mushy and pallid.

The Goal

To arrive at a cooking method that allows this Chinese cabbage to live up to its uniquely crisp/tender, flavorful potential.

The Solution

Unlike many greens, both the stalks and the leaves are to be savored— cook them separately to avoid undercooking the stalks and overcooking the leaves. We found stir-frying and braising to be the best methods for maximum flavor while still retaining bok choy’s characteristic crunch.

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