What Part of Bok Choy Do I Use In Soup?
I'm making wonton soup, and the recipe calls for 1 1/2 cups of sliced bok choy. I've never used this ingredient before . . . do I use the leafy green ends, the firmer white bottoms, or all of it?
Thanks!
Answer:
I use the whole thing when I make wonton soup. Slice the white bits thinner than the tops, and add them a minute or 2 before the tops cause the tops cook faster. Don't overcook it either. It's best when the white bits are still just a little bit crunchy.
use mostly the leafy greens. cut off the bottom part. You can use the stalk part chopped small.
i have only used the green leaves chopped lightly. save the bottom to make a veggie stock. add onion ,celery and carrots then discard after use. store in freezer to use as base for next batch of favorite soup.
I leave the tops coarse chop and the white stems I cut thin. It adds a nice crunch in the soap.
u can use it all depending on which parts u like to eat. just cut off the very bottom of the stalk
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