Separating the leaves and stems ensures that this crisp-tender vegetable will cook evenly.
1. Trim the bottom inch from the head of bok choy. Wash and dry the leaves and stalks. Cut the leafy green portion away from either side of the white stalk.
2. Cut each stalk in half lengthwise and then crosswise into ¼-inch-wide pieces.
3. Stack the leafy greens and then slice them crosswise into ½-inch-wide strips.
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