{"id":191,"date":"2009-03-14T23:15:00","date_gmt":"2009-03-14T23:15:00","guid":{"rendered":"https:\/\/cooleysekula.net\/cooking\/?p=191"},"modified":"2020-12-23T23:16:48","modified_gmt":"2020-12-23T23:16:48","slug":"bok-choy-braised-with-sherry-prosciutto","status":"publish","type":"post","link":"https:\/\/cooleysekula.net\/cooking\/index.php\/2009\/03\/14\/bok-choy-braised-with-sherry-prosciutto\/","title":{"rendered":"Bok Choy: Braised with Sherry &#038; Prosciutto"},"content":{"rendered":"\n<p><strong>Ingredients:<\/strong><br>1 tbsp vegetableoil<br>4 garlic cloves, sliced<br>6 heads baby bok choy, cut in half<br>1\/8 tsp salt<br>1\/4 cup dry sherry<br>1\/2 cup chicken broth<br>1 tbsp soy sauce<br>1\/4 tsp sugar<br>1 tsp cornstarch mixed with 1 tsp cold water to form slurry<br>4 thin sliced prosciutto (or ham), sliced into 1\/4-inch strips<\/p>\n\n\n\n<p><strong>Directions:<\/strong><br>Put oil and garlic in a 10-inch saute pan with lid. Set<br>over medium-high heat and cook for 1 minute, stirring<br>frequently. Add the bok choy, turn it in the oil and then<br>season with salt. When tops begin to wilt, add sherry and<br>toss again. Add th chicken broth, soy sauce and sugar.<br>Reduce heat to medium, cover and simmer until the bok choy<br>tops are completely wilted and stalks are crisp-tender,<br>about 5 minutes. Transfer bok choy to plate.<\/p>\n\n\n\n<p>Give the cornstarch slurry a stir to recombine, then whisk<br>it into the cooking liquid. Simmer vigorously until the<br>liquid has thickened, about 30 seconds. Remove from the<br>heat and return the bok choy to the pan. Add the prosciutto<br>or ham and toss quickly to coat the bok choy with the broth<br>and mix.<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"entry-summary\">\nIngredients:1 tbsp vegetableoil4 garlic cloves, sliced6 heads baby bok choy, cut in&hellip;\n<\/div>\n<div class=\"link-more\"><a href=\"https:\/\/cooleysekula.net\/cooking\/index.php\/2009\/03\/14\/bok-choy-braised-with-sherry-prosciutto\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &ldquo;Bok Choy: Braised with Sherry &#038; Prosciutto&rdquo;<\/span>&hellip;<\/a><\/div>\n","protected":false},"author":1,"featured_media":192,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-191","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","entry"],"_links":{"self":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/191","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/comments?post=191"}],"version-history":[{"count":1,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/191\/revisions"}],"predecessor-version":[{"id":193,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/posts\/191\/revisions\/193"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/media\/192"}],"wp:attachment":[{"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/media?parent=191"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/categories?post=191"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cooleysekula.net\/cooking\/index.php\/wp-json\/wp\/v2\/tags?post=191"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}