Mince garlic and ginger. Separate bok choy into leaves and rinse any dirt away. In a frying pan, heat sesame oil and saute ginger and garlic until a nice aroma arises.

Add bok choy to pan and saute on high for 30 seconds to coat with oil. Add water or chicken stock, cover pan with lid, and let steam until slightly wilted, about 1-2 minutes. You want the leaves to stay a bit crispy!

Remove lid, sprinkle in soy sauce and briefly mix.

Serve and enjoy!