Baby Bok Choy with Sherry and Prosciutto

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I admit, I am not the greatest fan of bok choy, perhaps as result of too many poorly done stir-fries during college. That said, my father made this recipe from Fine Cooking the other day and it was so good I made a trip to the store just to get more baby bok choy and had him make it again. Perhaps it’s the addition of sherry and prosciutto? Likely. Do you like bok choy? If so, what’s your favorite recipe?

Baby Bok Choy with Sherry and Prosciutto Recipe

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Ingredients

  • 1 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 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

Method

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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Recipe adapted from the excellent Fine Cooking magazine.

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Showing 4 of 18 Comments

  • Bok Choy, baby

    I enjoy a mix of veggies quickly sauteed in batches…baby bok choy, snow peas, bean sprouts, red pepper, onion, broccoli. I toss the bok choy with minced ginger before it goes in the pan. I’ll cook up a couple of chicken thighs and slice them thinly and then heat everything through with a couple of dashes of commercial sauce like House of Tsang and serve over brown rice.

  • Kali

    That recipe sounds delish. If anyone knows a good recipe for a bok choy and tofu dish, please let me know!

  • tom

    The restaurant Lucky Fortune in San Francisco has a miraculous version of stir-fried baby bok choy with a fabulous “treble” taste obviously coming from the oil. I asked the owner what oil they used and she told me, soybean oil. I’ve rarely tasted such a “clean” stir fry. Lots of minced garlic, too. Delicious!

  • jennbecluv

    I just grilled baby bok choy too, and it’s quite lovely and different from the stir-fry dishes with which I’ve always associated it. I paired it with some grilled asparagus and eggplant. The recipe and photos are on my site if you’re curious.

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