Serves: 2 | Preparation Time: 10 min
- I tbsp vegetable oil
- 1 medium cloves garlic, thinly sliced
- 1 head baby bok choy, cut into quarters lengthwise
- 1 pinch of salt
- a splash of dry sherry
- 1/4 cup chicken stock
- 1 tsp soy sauce
- 1/4 teaspoon sugar
- 1/4 teaspoon cornflour mixed with a tablespoon of cold water
- 2-3 pieces of thinly sliced prosciutto cut into strips, or finely chop
Put the oil and garlic into a large pan with a lid. Heat on medium high heat and cook, stirring frequently until the garlic begins to sizzle, about 1 minute. You can add thinly sliced carrot and onions to bulk this up if you wish.
Add the bok choy. Use tongs to turn the pieces in the oil. Season with salt. When the bok choy leaves begin to wilt, add the sherry, turning the pieces again. Add the chicken stock, soy sauce, and sugar. Reduce the heat to medium. Cover and simmer until the bok choy tops are wilted and the stalks are crisp-tender, about 5 minutes. Using tongs, transfer the bok choy to a plate, leaving the cooking fluid in the pan.
Whisk the corn flour into the cooking fluid. Simmer until liquid has thickened, about 30 seconds. Remove the pan from the heat and add the bok choy back to the pan. Add the prosciutto and toss quickly to coat the bok choy and mix with the prosciutto. Season to taste with salt. Serve immediately.