Choy Sum with Prosciutto


Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

Obviously this would traditionally be made with Chinese ham, but prosciutto is a good, and easily available, substitute, which adds another layer of flavour to this dish.

You can have the choy sum blanched and ready in advance; just give it a quick stir-fry when you’re ready to serve.


  • 1 bunch choy sum, trimmed and cut into 4 cm ( inch) lengths
  • 60 g ( oz) piece of prosciutto, cut into small batons
  • 1 knob of ginger, peeled and finely sliced
  • 3 tablespoons sea salt
  • 2 teaspoons peanut oil


    Put the ginger, salt and 4 litres (16 cups) cold water in a large pot and bring to the boil. Add the choy sum to the boiling water and blanch for 3 minutes, then refresh in iced water and drain.

    Heat a wok until just smoking. Add the peanut oil and, when hot, stir-fry the prosciutto for about 15 seconds, then add the drained choy sum and stir-fry for a further 30 seconds. Spoon into a bowl to serve.