Recipe for baby bok choy Ingredients
Baby Bok Choy with Sherry and Prosciutto
Baby Bok Choy with Sherry and Prosciutto Recipe
Ingredients
I Tbsp vegetable 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 wheat-free soy sauce for wheat-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
Method of cooking Recipe for baby bok choy
1 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.
2 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.
3 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.
Serves 4 to 6.
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