Braised Bok Choy with Sherry & Prosciutto

Ingredients

• 6 heads baby bok choy (about 7 inches long and 2 inches in diameter at their widest), cut in half lengthwise
• ¼ tsp. granulated sugar
• 4 thin slices prosciutto, sliced crosswise into ¼-inch strips (¹/₃ to ½ cup)
• 1 tsp. cornstarch mixed with 1 tsp. cold water to form a slurry
• ½ cup homemade or low-salt chicken broth
• ¹/₈ tsp. kosher salt; more as needed
• 1 Tbs. vegetable oil
• + 3 more ingredients
• • 1 Tbs. soy sauce
  • ¼ cup dry sherry (or Chinese rice wine)
  • 4 medium cloves garlic, thinly sliced

Put the oil and garlic in a small wok or a deep, heavy-based, 10-inch, straight-sided sauté pan with a lid. Set over medium-high heat and cook, stirring frequently, until the garlic begins to sizzle steadily, about 1 minute. Add the bok choy (the pan will be crowded) and, using tongs, turn it in ...

View full recipe at Fine Cooking