Braised Bok Choy with Sherry & Prosciutto

Braised Bok Choy with Sherry & Prosciutto
Photo by Scott Phillips


  • 6 heads baby bok choy (about 7 inches long and 2 inches in diameter at their widest), cut in half lengthwise
  • 4 medium cloves garlic, thinly sliced
  • 1/8 tsp. kosher salt; more as needed
  • ½ cup homemade or low-salt chicken broth
  • 1 Tbs. vegetable oil
  • 4 thin slices prosciutto, sliced crosswise into ¼-inch strips (1/3 to ½ cup)
  • ¼ cup dry sherry (or Chinese rice wine)
  • + 3 more ingredients
    • 1 Tbs. soy sauce
    • 1 tsp. cornstarch mixed with 1 tsp. cold water to form a slurry
    • ¼ tsp. granulated sugar

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 ...

View full recipe at Fine Cooking


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