Go Back

Baby Bok Choy with Sherry and Prosciutto

Thursday, October 29, 2015



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 c. dry sherry
1/2 c. chicken broth
1 Tbsp soy sauce
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

Put the oil and garlic into a large, heavy saute pan with a lid.  Heat on medium high heat and cook, stirring frequently, until the garlic begins to sizzle, about one 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 heat to medium.  Cover and simmer until the bok choy tops are wilted and the stalks are crisp-tender, about five 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.

Serves 4-6. 

Go Back

Go Back


sausage sherry kluski bruschetta tart spiced winter squash couscous chili Swiss Chard cantaloupe thai buckwheat Greens tenderloin pasta chicken plums yellow onion collins carrots frittata celery hearts beer almond milk parmigiano beet tortillas pudding imam roasted mint Tomatillos Cranberry Beans syrup polenta tomato compote flank steak zucchini crepes cointreau fritter plum tomatoes chiles basil egg crisp cream cheese slaw carrot top bulgar wheat Butternut Salsa scallions baby bok choy asparagus anchovy fritters caesar pork chop Eggplant Side parmesan chili peppers beet greens swiss Salad cauliflower rouille gazpacho cucumber sour coeur bosc Chevre scapes honey fennel seeds Kale gorgonzola Soup green pepper shiitake garlic rhubarb poblano shrunken heads chocolate Vegan chimmichurri kirsch tostadas berry Spinach Jerusalem artichoke cornmeal lettuce artichoke eggs Rice wine vinegar butter shelling flank walnut oil cake casserole Recipes almonds Corn sour cream coriander feta fennel bulb chilies mustard greens radish spelt pickled absinthe knots maple syrup prosciutto panzanella reggiano kohlrabi cream pecans Shitake Mushrooms blue cheese vegetarian Potato pie bloody mary nectarine jack cheese cilantro bacon heavy whipping cream wheat flour strata anise white beans dilly strawberry turnips pancake egg noodles Beans dijon vegetable habanero lemon grass fennel shallots mushrooms meatballs chimichurri paste Cider baguette okra potatoes gouda Tomatoes autumn sandwiches sunchokes gruyere wrap dill cranberry hazelnuts bell pepper bean chives pears jam brown sugar pineapple chipotle carrot tops Spread turnip olives curry radishes gratin sweet potato hickory pumpkin tomato corn pie strawberries vinaigrette Drinks bread pudding stuffing leeks beets peas yogurt mushroom goat Cheese verde biscuits oats Apple barley celebration sauce buttermilk steak wasabi tomato juice coeur a la creme spring plum coconut milk creme peppers bbq Leek pepper carrot fronds Red Onion peach pecan onion conserve muffins cheese celery root tomatoe onions walnuts ramps jack kalamata vanilla wafers bulgar celeriac fondue fraiche Squash green beans latkes beef cockaigne gin pine nuts tuscan bok choy blueberry Farmers' Market maple Poblano Chili arugula sesame watercress Bread pesto shitake bayeldi currants remoulade daisy snow peas melon chicken dinner salad chorizo pork apples Dressing sweet capers sandwich