Baby Bok Choy With Sherry And Prosciutto

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 4 medium garlic cloves, thinly sliced
• 6 heads baby bok choy, cut in half lengthwise
• 1/8 teaspoon kosher salt, more as needed
• 1/4 cup dry sherry
• 1/2 cup chicken broth
• 1 tablespoon soy sauce
• 1/4 teaspoon splenda granular
• 1 teaspoon cornstarch, mixed with a tablespoon of cold water
• 1/3-1/2 cup prosciutto, finely chopped

Recipe

• 1 put the oil and garlic into a large, heavy-based sauté pan with a lid.
• 2 heat on medium high heat and cook, stirring frequently until the garlic begins to sizzle, about 1 minute.
• 3 add the bok choy halves.
• 4 use tongs to turn the pieces in the oil. season with salt.
• 5 when the bok choy leaves begin to wilt, add the sherry, turning the pieces again. add the chicken broth, soy sauce, and sugar.
• 6 reduce the heat to medium.
• 7 cover and simmer until the bok choy tops are wilted and the stalks are crisp-tender, about 5 minutes.
• 8 using tongs, transfer the bok choy to a plate, leaving the cooking fluid in the pan.
• 9 whisk the corn starch slurry into the cooking fluid.
• 10 simmer until liquid has thickened, about 30 seconds.
• 11 remove the pan from the heat and add the bok choy back to the pan.
• 12 add the prosciutto and toss quickly to coat the bok choy with the broth and mix with the prosciutto.
• 13 season to taste with salt.
• 14 serve immediately.