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 c. dry sherry
1/2 c. chicken broth
1 Tbsp soy sauce
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
Put the oil and garlic into a large, heavy saute pan with a lid. Heat on medium high heat and cook, stirring frequently, until the garlic begins to sizzle, about one minute.
Add the bok choy halves. Use tongs to turn the pieces in the oil. Season with salt. When the bok choy leaves begin to wilt, add the sherry, turning the pieces again. Add the chicken broth, soy sauce, and sugar. Reduce heat to medium. Cover and simmer until the bok choy tops are wilted and the stalks are crisp-tender, about five minutes. Using tongs, transfer the bok choy to a plate, leaving the cooking fluid in the pan.
Whisk the corn starch slurry into the cooking fluid. Simmer until liquid has thickened, about 30 seconds. Remove the pan from the heat and add the bok choy back to the pan. Add the prosciutto and toss quickly to coat the bok choy with the broth and mix with the prosciutto. Season to taste with salt. Serve immediately.