This simple and tasty side dish takes just five minutes to put together. It makes a great side to a stir fry, or just add rice and it's a perfect meal. You can either add lots of your favourite vegetables to the bok choy or replace the bok choy with whatever you like. If you take out the prosciutto, then just add a dash of light soy to compensate for the salty hit.
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
1. 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.
2. 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.
3. 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.