Cut baby bok choy in half lengthwise. Clean well and dry*.
In a large skillet on medium high heat, heat oil for 1 minute, or until hot. Add bok choy then water. Cover and cook for 3-5 minutes, until tendercrisp, flipping after 2 minutes.
Remove the lid, add garlic and toss with bok choy. Cook for about 1 minute, or until garlic is fragrant, flipping the bok choy after about 30 seconds. Add soy sauce and sesame oil. Toss together, garnish with sesame seeds, if using, and serve.
Notes
*Dry the bok choy with a salad spinner, it works great! It’s ok if there is a slight bit of water on the bok choy.
Refrigerate leftovers in a covered container up to 3 days. Do not freeze.