Baby Bok Choy with Sherry and Prosciutto

I admit, I am not the greatest fan of bok choy, perhaps as result of too many poorly done stir-fries during college. That said, my father made this recipe from Fine Cooking the other day and it was so good I made a trip to the store just to get more baby bok choy and had him make it again. Perhaps it’s the addition of sherry and prosciutto? Likely. Do you like bok choy? If so, what’s your favorite recipe?

Baby Bok Choy with Sherry and Prosciutto Recipe

Ingredients

• 1 Tbsp vegetable oil
• 4 medium cloves garlic, thinly sliced
• 6 heads baby bok choy, cut in half lengthwise
• 1/8 teaspoon kosher salt, more as needed
• 1/4 cup dry sherry
• 1/2 cup chicken broth
• 1 Tbsp soy sauce (use gluten-free soy sauce for gluten-free version of recipe)
• 1/4 teaspoon sugar
• 1 teaspoon cornstarch mixed with a tablespoon of cold water
• 1/3 to 1/2 cup of thinly sliced prosciutto cut into 1/4-inch strips, or finely chopped

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