Rinse bok choy under cold water.
Trim off the very bottom stem ends.
Separate leaves if needed to remove dirt between them.
Slice the bok choy lengthwise into halves or quarters, depending on the size.
Cut crosswise into bite-size pieces for stir-fries and sautés.
For faster, even cooking, slice stems thinner than the leaves.
Keep leaves and stems in separate piles if you want to add stems first.