Bok choy with prosciutto


  • 350g bok choy, trimmed
  • 2 tbsp vegetable oil
  • 1 clove garlic, finely chopped
  • ¼ tsp sea salt
  • ½ tbsp Chinese light soy sauce
  • ½ tbsp oyster sauce
  • ¼ cup chicken stock
  • 4 thin slices prosciutto


Wash bok choy and pull the leaves and stems apart. Blanch in boiling salted water for one minute, then drain and refresh in iced water and drain well again.

Heat a wok, then add the oil. When very hot, stir fry the bok choy and garlic for one minute. Add the salt, soy, oyster sauce and stock and cook for a further 30 seconds. Add the prosciutto, then toss through the bok choy and immediately remove from the heat.

Arrange bok choy and prosciutto on a plate. If the sauce is too runny, reduce for a moment over a high heat, then pour over the plate before pouring over the dish.

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