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Baby Bok Choy with Sherry and Prosciutto
Baby Bok Choy with Sherry and Prosciutto
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Stir-fried bok choy with garlic, sherry, broth, and crispy prosciutto.
Ingredients:
  • 1 tablespoon extra virgin olive oil
  • 4 medium cloves garlic, thinly sliced
  • 6 heads baby bok choy, cut in half lengthwise
  • 1/8 teaspoon kosher salt, more as needed
  • 1/4 cup dry sherry
  • 1/2 cup chicken broth
  • 1 Tbsp soy sauce (use gluten-free soy sauce for gluten-free version of recipe)
  • 1/4 teaspoon sugar
  • 1 teaspoon cornstarch mixed with a tablespoon of cold water
  • 1/3 to 1/2 cup of thinly sliced prosciutto cut into 1/4-inch strips, or finely chopped
Instructions:
  • Heat the oil and garlic in a large sauté pan with a lid over medium-high heat. Cook and stir until the garlic starts to sizzle, approximately 1 minute.
  • Add the baby bok choy halves to the pan with oil. Use tongs to coat them in the oil, seasoning with salt. Once the leaves start to wilt, pour in the sherry and coat the bok choy pieces again.
  • Pour in the chicken broth, soy sauce, and sugar. Lower the heat to medium and cover the pan. Allow the bok choy to simmer until the greens are wilted and the stalks are tender yet crisp, usually about 5 minutes. Use tongs to move the bok choy to a plate, while keeping the flavorful cooking liquid in the pan.
  • Stir in cornstarch slurry until the liquid thickens, about 30 seconds. Remove from heat.
  • Return bok choy to the pan along with prosciutto and quickly toss to coat in the broth. Season with salt to taste and serve right away.

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