Braised Baby Bok Choy With Pancetta, Garlic, and Sherry

Although bok choy is typically paired with Asian flavors, this recipe shows its versatility. Serve with roasted or grilled meat or seafood. For a vegetarian option, use toasted walnuts instead of pancetta for a rich flavor with some crunch, and a dash of Spanish paprika for a smoky hit.

baby bok choy

Makes four servings 


  • 1 tbs. extra-virgin olive oil
  • 4 slices pancetta, cut into strips
  • 4 cloves garlic, thinly sliced
  • 6 to 8 heads baby bok choy, cut into quarters lengthwise
  • 1/4 cup dry sherry, apple cider or apple juice
  • Salt and freshly ground black pepper to taste


In a large heavy skillet, heat the olive oil and add the pancetta, cooking until almost crisp. Add the garlic and sauté for a couple more minutes. Then add the bok choy and sauté until just tender but still firm. Add the sherry and stir to deglaze the pan. Simmer for about two to three minutes. Season with salt and pepper to taste.

Leave a Comment

Subscribe to our Newsletters

Newsletter Signup
Weekly Newsletter
Special Promotions