which part of bok choy do you eat
You can eat almost the entire bok choy plant: both the crisp white (or pale green) stalks and the dark green leafy tops are edible and commonly used in cooking.
Edible parts
- The stalks are crunchy, mild, and slightly sweet, great for stir-fries, soups, and quick sautés.
- The leaves are tender, cook faster than the stalks, and taste a bit like a softer spinach, perfect for wilting into soups, noodles, or braises.
- For baby bok choy, you can cook the whole thing (halved or quartered) so you get both textures in one bite.
What to trim or discard
- Trim off the very bottom root/base where the stalks join; it’s tough and mainly there to hold the plant together.
- Peel off and discard any yellowed, slimy, or badly damaged outer leaves ; the rest is fine to eat.
- If the ends of the stalks look dry or browned, shave a thin slice off the bottom for a cleaner texture.
How to prep for cooking
- Separate stalks and leaves when chopping:
- Slice off the root end so the stalks fall apart.
2. Rinse between the stalks to remove hidden grit, especially near the base.
3. Chop **stalks** into bite-size pieces and **leaves** into strips, keeping them in separate piles so you can cook stalks first and leaves later.
Rule of thumb: eat the stalks and leaves, toss the tough root, and cook stalks a bit longer than the leafy tops for the best texture.
Information gathered from public forums or data available on the internet and portrayed here.