4 heads of baby bok choy, white or green
1-1/2 tsp sesame oil
1 tsp grated ginger root
2 garlic cloves, thinly sliced
2 Tbsp reduced-sodium soy sauce
1 tsp cornstarch or arrowroot
Sesame seeds (black, white, or a mix) for garnish
Cut the baby bok choy in half lengthwise, leaving the root attached, to make 8 pieces. Trim the leaves as needed to neaten them, but don't remove all of the leafy tops.
Heat a wok over low heat. When the wok is hot, add the sesame oil, ginger and garlic. Cook, stirring occasionally, for 2 minutes, to allow the ginger and garlic to infuse the oil. Add the soy sauce, and then the bok choy.
Toss the bok choy in the sauce briefly, then add 1/4 cup of water to the wok. Immediately slap a cover on it (I use the lid of a large soup pot), to allow the bok choy to steam. Keep the cover on for 2 minutes.
While the bok choy is steaming, stir together the cornstarch (or arrowroot) and 2 teaspoons of water in a small measuring cup.
Remove the pan cover and stick a sharp knife into the root end of one of the pieces of bok choy. If it's just tender, it's ready; if not, add 2 teaspoons of water, cover, and cook for 1 more minute. Toss the bok choy again in the sauce, then add the cornstarch mixture. Stir until the sauce is lightly thickened and well distributed.
Serve immediately, garnished with sesame seeds.