- Bok Choy 3-6 small heads
- Fresh ginger, 1tsp grated or chopped
Harvest and clean bok choy. Peel off outer leaves that are yellowed, speckled, or wilted. Cut off the end of the bok choy to remove the hard bottom stem. Now, separate the good leaves from the stalk to wash the dirt off the bok choy. Add your leaves to the salad spinner to rinse and dry. You can leave the heart intact with the baby leaves.
Wash and dry your bok choy.
Chop your bok choy into small pieces, about a 1/4-1/2 in wide.
Grate some fresh ginger to add. You will need about one
Get your pan or wok ready.