Cleaning and preparing bok choy for a stir fry is a relatively straightforward process. Here's a step-by-step guide: 1. Cleaning Bok Choy: Bok choy can often harbor dirt and sand in the base of its stalks, so it's important to clean it thoroughly. First, trim off the very end of the bok choy, but keep the base intact to hold the leaves together. Next, rinse the bok choy under cold running water, rubbing gently with your hands to dislodge any dirt or sand. For a more thorough clean, you can soak the bok choy in a large bowl of cold water for a few minutes, swishing it around to help remove any stubborn grit. After rinsing or soaking, carefully shake off the excess water and pat the bok choy dry with a clean towel or paper towel. 2. Preparing Bok Choy for Stir Fry: For a stir fry, you'll want to cut the bok choy into manageable, bite-sized pieces. Here's how: If you're using larger bok choy, separate the leaves from the stalks because the stalks take a bit longer to cook. Cut the stalks into 1-2 inch pieces and the leaves into wide ribbons. If you're using baby bok choy, you can simply cut them in half or quarters lengthwise, depending on their size.