Ingredients:
1 tbsp vegetableoil
4 garlic cloves, sliced
6 heads baby bok choy, cut in half
1/8 tsp salt
1/4 cup dry sherry
1/2 cup chicken broth
1 tbsp soy sauce
1/4 tsp sugar
1 tsp cornstarch mixed with 1 tsp cold water to form slurry
4 thin sliced prosciutto (or ham), sliced into 1/4-inch strips
Directions:
Put oil and garlic in a 10-inch saute pan with lid. Set
over medium-high heat and cook for 1 minute, stirring
frequently. Add the bok choy, turn it in the oil and then
season with salt. When tops begin to wilt, add sherry and
toss again. Add th chicken broth, soy sauce and sugar.
Reduce heat to medium, cover and simmer until the bok choy
tops are completely wilted and stalks are crisp-tender,
about 5 minutes. Transfer bok choy to plate.
Give the cornstarch slurry a stir to recombine, then whisk
it into the cooking liquid. Simmer vigorously until the
liquid has thickened, about 30 seconds. Remove from the
heat and return the bok choy to the pan. Add the prosciutto
or ham and toss quickly to coat the bok choy with the broth
and mix.