Pak choi cooked with garlic, sherry, chicken broth and prosciutto.
I’ll admit I’m not the biggest fan of bok choy, perhaps due to too many poorly made stir-fries during college.
However, my dad made this recipe from Fine Cooking the other day and it was so good I drove to the store just to get more baby bok choy and had him make it again.
Do you like pak choi? If yes, what is your favorite recipe?
Is that a braise or a stir fry?
Both! Using Chinese techniques and ingredients, this recipe swaps out Spanish sherry and Italian prosciutto for a flavor combination inspired by dishes you might find in China, but ultimately its own thing.
You start with a wok technique, then add some liquid and sauté (or quickly braise, your choice) the pak choi until tender.
From the editors of Simply Recipes
Baby bok choy with sherry and prosciutto
Adapted from a recipe by chef Andrea Reusing in Fine Cooking magazine.
ingredients
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1 tablespoon extra virgin olive oil
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4 medium garlic cloves, thinly sliced
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6 heads of baby pak choy, halved lengthways
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1/8 teaspoon kosher salt, more as needed
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1/4 cup dry sherry
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1/2 cup chicken broth
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1 tbsp soy sauce (use gluten-free soy sauce for the gluten-free version of the recipe)
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1/4 teaspoon sugar
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1 teaspoon of cornstarch mixed with a tablespoon of cold water
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1/3 to 1/2 cup thinly sliced prosciutto, cut into 1/4-inch strips or finely chopped
method
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Cook garlic:
In a large, heavy-bottomed skillet with a lid, add the oil and garlic. Heat over medium-high heat and cook, stirring frequently, until the garlic begins to sizzle, about 1 minute.
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Add the pak choi, then the sherry:
Add the baby pak choi halves. Use tongs to turn the pieces in the oil. With salt. When the pak choi leaves begin to wilt, add the sherry and turn the pieces again.
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Add broth, soy sauce, sugar, cover and simmer:
Add chicken broth, soy sauce and sugar. Reduce the heat to medium. Cover and simmer until the bok choy leaves have wilted and the stalks are crispy-tender, about 5 minutes.
Place the pak choi on a plate with tongs, leaving the cooking liquid in the pan.
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Add cornstarch:
Stir the cornstarch into the cooking liquid. Simmer for about 30 seconds until the liquid has thickened.
Remove the pan from the stove.
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Add bok choy and prosciutto:
Put the pak choi back into the pan. Add the prosciutto and toss quickly to coat the bok choy with the broth and toss with the prosciutto. Season with salt. Serve immediately.
