Bok choy cooked with garlic, sherry, chicken broth, and prosciutto.
Perhaps it’s the addition of sherry and prosciutto?
Do you like bok choy?
Elise Bauer
If so, what’s your favorite recipe?
Is This a Braise or a Stir-Fry?
Baby Bok Choy with Sherry and Prosciutto
Adapted from a recipe by chef Andrea Reusing inFine Cookingmagazine.
Add the baby bok choy halves.
Use tongs to turn the pieces in the oil.
When the bok choy leaves begin to wilt, add the sherry, turning the pieces again.
Add the chicken broth, soy sauce, and sugar.
Reduce the heat to medium.
Cover and simmer until the bok choy tops are wilted and the stalks are crisp-tender, about 5 minutes.
Using tongs, transfer the bok choy to a plate, leaving the cooking fluid in the pan.
Whisk the cornstarch slurry into the cooking fluid.
Simmer until liquid has thickened, about 30 seconds.
Remove the pan from the heat.
Add the bok choy back to the pan.
Add the prosciutto and toss quickly to coat the bok choy with the broth and mix with the prosciutto.
Season to taste with salt.
