Because the bok choy’s base is tough and has dirt trapped inside, you should discard it.
When you cook the bok choy or mix it into a dish, you may need to cut the leaves and stalks into separate pieces. Do that after you’ve cleaned it.
If you’re cleaning a large number of bok choy, you may want to place the stalks in a clean sink and cover them with water so they aren’t all overlapping too much.
Don’t pour the boy choy into the strainer. That will mix the dirt and sediment back in with them. If you have a salad spinner, you can use it to get rid of the excess moisture from the bok choy. Check the water after you’ve removed the bok choy. If it is extremely dirty or cloudy, dump it out and repeat the process of soaking the boy choy until the water is mostly clear when you remove it.
You can use a clean kitchen towel to pat the bok choy dry.
If you prefer, you can cut the baby bok choy in half lengthwise.
If the baby bok choy quarters are very dirty, you may want to run a vegetable scrub brush along them. If you prefer, you can also use the same method for cleaning full size bok choy for the baby variety. Place the quarters in a bowl, cover them with cold water, and allow them to sit for 10 minutes.
You can run the baby bok choy quarters through a salad spinner to dry them if you prefer.
Ideally, the plastic bag that you store the bok choy in should be perforated. If the bag isn’t, you may want to poke a few holes around the bag with a knife.
You can freeze bok choy, but you must blanch it first, drain it well, and place it in freezer bags beforehand. Frozen bok choy will keep for 10 to 12 months. [12] X Research source
If you don’t wash the bok choy before you store it, it can last for 3 days in the refrigerator.
