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.
Put the ginger, salt and
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.
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