Ingredients for Baby Bok Choy With Sherry And Prosciutto
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 1/2 lbs baby bok choy, trimmed and halved lengthwise
- 1/2 teaspoon kosher salt, or to taste
- 1/4 cup dry sherry
- 1/2 cup chicken broth
- 1 tablespoon soy sauce
- 1/4 teaspoon Splenda granular, or to taste
- 1 teaspoon cornstarch
- 2 ounces thinly sliced prosciutto, cut into 1-inch strips
- 1 tablespoon cold water
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How to Make Baby Bok Choy With Sherry And Prosciutto
- Heat olive oil and minced garlic in a large, heavy-bottomed skillet over medium-high heat. Cook, stirring frequently, until garlic is fragrant (about 1 minute).
- Add halved baby bok choy to the skillet. Use tongs to gently turn the pieces, ensuring they are coated in oil.
- Season with salt. Cook until bok choy leaves begin to wilt.
- Pour in sherry, turning bok choy to coat.
- Add chicken broth, soy sauce, and sugar. Reduce heat to medium.
- Cover and simmer for 5 minutes, or until bok choy stalks are crisp-tender and tops are wilted.
- Carefully transfer bok choy to a plate, reserving the cooking liquid in the skillet.
- Whisk the cornstarch slurry into the cooking liquid.
- Simmer for 30 seconds, or until the sauce has thickened.
- Remove from heat. Return the bok choy to the skillet.
- Add prosciutto and toss gently to coat the bok choy in the thickened sauce.
- Season to taste with additional salt if needed.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
4g
Fat
2g
Carbs
1g