Prep 20 mins
Cook 15 mins
Found on Simply Recipes.com and edited to be lower in sugar. OK I actually made the recipe a month or so ago. I should make it more! It's very good. I don't have Bok Choy or Prosciutto in the house on a regular basis though :-(
- 1 tablespoon vegetable oil
- 4 medium garlic cloves, 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 tablespoon soy sauce
- 1⁄4 teaspoon Splenda granular
- 1 teaspoon cornstarch, mixed with a tablespoon of cold water
- 1⁄3-1⁄2 cup prosciutto, finely chopped
- Put the oil and garlic into a large, heavy-based sauté pan with a lid.
- Heat on medium high heat and cook, stirring frequently until the garlic begins to sizzle, about 1 minute.
- Add the bok choy halves.
- Use tongs to turn the pieces in the oil. Season with salt.
- 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 corn starch slurry into the cooking fluid.
- Simmer until liquid has thickened, about 30 seconds.
- Remove the pan from the heat and 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.
- Serve immediately.
I had some baby bok choy that needed using so I chose this recipe and I couldn't have been happier! I didn't have any prosciutto and considered using bacon, however after a bite without it, I decided I loved it as is. this has a nice savory sauce. Made for the Recipe Swap!