Baby Bok Choy With Sherry and Prosciutto
photo by Stephanie Y.
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 14.79 ml vegetable oil
- 4 medium garlic cloves, thinly sliced
- 6 head baby bok choy, cut in half lengthwise
- 0.61 ml kosher salt, more as needed
- 59.14 ml dry sherry
- 118.29 ml chicken broth
- 14.79 ml soy sauce
- 1.23 ml Splenda granular
- 4.92 ml cornstarch, mixed with a tablespoon of cold water
- 78.78-118.29 ml prosciutto, finely chopped
directions
- 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.
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