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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.


  • 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


  • 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.


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Reviews (9 reviews)

  • TheMacSmack | 01/18/2020

    The Mac Smack
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  • DonBishop | 12/19/2019

    I wanted to like it, but ... I didn't. The Bak Choy was soggy, stringy, and hard to cut. I only used a sprinkling of salt, but it was very salty.

  • Krispie | 09/02/2019

    This is the first time I have ever made Bok Choy and I loved this recipe. It was easy and tasty. I will definately make it again.

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