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? You start out using a stir-fry technique, then add a little liquid and pan-steam (or quickly braise, take your pick) the bok choy until it’s tender. Using tongs, transfer the bok choy to a plate, leaving the cooking fluid in the pan. Remove the pan from the heat.
