Recipes

Go Back

Baby Bok Choy with Sherry and Prosciutto

Thursday, October 29, 2015

 

Source:  www.simplyrecipes.com


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 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


Preparation
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


Tags

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