Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Braised Bok Choy with Sherry & Prosciutto

Scott Phillips

Servings: four to six as a side dish.

This is delicious with braised pork or beef short ribs, or simply with a pan-seared steak.

Ingredients

  • 1 Tbs. vegetable oil
  • 4 medium cloves garlic, thinly sliced
  • 6 heads baby bok choy (about 7 inches long and 2 inches in diameter at their widest), cut in half lengthwise
  • 1/8 tsp. kosher salt; more as needed
  • 1/4 cup dry sherry (or Chinese rice wine)
  • 1/2 cup homemade or low-salt chicken broth
  • 1 Tbs. soy sauce
  • 1/4 tsp. granulated sugar
  • 1 tsp. cornstarch mixed with 1 tsp. cold water to form a slurry
  • 4 thin slices prosciutto, sliced crosswise into 1/4-inch strips (1/3 to 1/2 cup)

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 70
      Fat Calories (kcal): 30
      Fat (g): 3.5
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 5
      Sodium (mg): 530
      Carbohydrates (g): 4
      Fiber (g): 1
      Protein (g): 5

Preparation

  • Put the oil and garlic in a small wok or a deep, heavy-based, 10-inch, straight-sided sauté pan with a lid. Set over medium-high heat and cook, stirring frequently, until the garlic begins to sizzle steadily, about 1 minute. Add the bok choy (the pan will be crowded) and, using tongs, turn it in the oil and garlic, and then season it with the salt. When the tender tops begin to wilt, in about 1 minute, add the sherry (or rice wine) and toss again for about 15 seconds before adding the chicken broth, soy sauce, and sugar. Reduce the heat to medium, cover, and simmer until the bok choy tops are completely wilted and the stalks are crisp-tender, about 5 minutes. Transfer the bok choy to a plate.
  • Give the cornstarch slurry a stir to recombine and then whisk it into the cooking liquid. Simmer vigorously until the liquid has thickened, about 30 seconds. Remove from the heat and return the bok choy to the pan. Add the prosciutto and toss quickly to coat the bok choy with the broth and to mix in the prosciutto. Season to taste with salt and serve.

Reviews

Rate or Review

Reviews

  • kindred | 10/22/2012

    Absolutely wonderful!

  • jng000 | 02/02/2010

    Perfect. Just like a chinese restaurant preparation + the prosciutto -- East meets West.

  • jng000 | 02/02/2010

    Perfect. Just like a chinese restaurant preparation + the prosciutto -- East meets West.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks