Bok Choy Primer

• Bok choy is a type of Chinese cabbage characterized by dark green, smooth leaves and thick white stalks. Related to other common Chinese cabbage varieties like napa cabbage, bok choy differs in that it does not form a head, but instead a cluster similar in looks to celery. A hardy winter vegetable, bok choy is grown throughout the United States' warmer growing regions. Bok choy and a smaller variety called baby bok choy are available at many grocery stores and Asian markets.

Bok Choy Preparation

• Cut bok choy into small pieces for chop suey to aide in the quick cooking process. Cut individual stalks away from the bottom and rinse them thoroughly with water before use. While the pieces do not need to be cut uniform in size, slice the stem into smaller pieces, as it will take longer to cook than the leaves. If you are using baby bok choy, you can use the leaves whole. Otherwise, cut them into a few pieces per leaf.

Making Chop Suey

• Chop suey is a quickly cooked dish that is typically made in a wok. The wok's large diameter and curved walls allows you to quickly flip and stir the ingredients over high heat without spilling or burning them. Arrange and measure all your ingredients before beginning the cooking process. Add oil to your wok and cook the protein first, followed by the vegetables. Add the bok choy stems together with the harder vegetables like carrots and celery and add the leaves towards the end of cooking, allowing them just enough time to wilt and become softened.

Chop Suey Tips

• Marinate the meat for your chop suey using rice wine, soy sauce and baking soda for a tender and flavorful meat. Use scallions, red bell peppers, bean sprouts, carrots, mushrooms and water chestnuts to add some vegetable allure to your chop suey. If you like spice, add in some hot sauce or red chili flakes into the chop suey towards the end of cooking. Finish the dish with a salty and flavorful sauce made up of oyster sauce, broth and other seasonings. Serve chop suey over rice.