Bok Choy in Sesame Soy Sauce

1 pound (454 g) baby bok choy
2 tablespoon (30 ml) soy sauce
2 tablespoons (30 ml) vegetable broth
1 tablespoon rice vinegar
1 tablespoon (30 ml) sesame oil , divided
1 teaspoon honey
⅛ teaspoon red chili flakes
2 tablespoons (30 ml) vegetable oil, divided
1 tablespoon (10 g) minced garlic
2 teaspoons (7 g) minced ginger
¼ cup (14 g) thinly sliced green onions, white and green parts
¼ teaspoon sesame seedsRinse the bok choy with water. Shaking off any excess water and then dry using a kitchen towel or paper towels.

Cut each bok choy, halved lengthwise.
In a small bowl combine soy sauce, broth, vinegar, 2 teaspoons of sesame oil, honey, and red chili flakes.

In a wok or 12-inch nonstick skillet add 1 tablespoon vegetable oil and 1 teaspoon of sesame oil over high heat until just smoking.

Use tongs to carefully place the bok choy cut side down in a single layer in the wok, lightly press down to make contact with the surface.

Cook until lightly browned without moving, about 1 to 2 minutes.

Flip the bok choy over and cook the other side until lightly browned, 1 to 2 minutes. Transfer to a plate.

Add 1 tablespoon vegetable oil to the wok. Add garlic, ginger and green onions, stir fry until fragrant, about 30 seconds.

Add the soy sauce mixture to the wok, simmer until thickened, about 30 seconds.

Add bok choy back to the wok, stir-fry and cook until the sauce glazes the greens, about 1 to 2 minutes.

Transfer to a platter and garnish with sesame seeds.

via https://www.jessicagavin.com/how-to-cook-bok-choy/