Directions

1. Whisk the sauce ingredients together in a small bowl; set aside.
2. Place the bok choy in a colander and rinse with cold water, rubbing any grit or dirt from between the leaves. Be sure to pat dry with a kitchen towel or paper towels so it caramelizes and doesn’t just steam.
3. Cut each baby bok choy in half lengthwise.
4. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the baby bok choy in a single layer cut side down and cook without stirring until the bottoms start to brown, about 2 minutes. Using tongs, flip the baby bok choy over and cook until the stalks begin to soften but still have some crunch (the leaves will be wilted), about 2 additional minutes. Transfer to a plate.
5. Reduce heat to medium-low and add the sauce to the skillet. Simmer for 30 seconds or until slightly thickened whisking constantly (don’t burn the garlic!).
6. Add baby bok choy back to the skillet and turn with tongs until the sauce glazes each baby bok choy halve.
7. Transfer to a platter and garnish with sesame seeds. Serve immediately.