Step 1

Rinse the bok choy with water. Shaking off any excess water and then dry using a kitchen towel or paper towels.

Step 2

Cut each bok choy, halved lengthwise.

Step 3

In a small bowl combine soy sauce, broth, vinegar, 2 teaspoons of sesame oil, honey, and red chili flakes.

Step 4

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.

Step 5

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.

Step 6

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

Step 7

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

Step 8

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

Step 9

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

Step 10

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

Step 11

Transfer to a platter and garnish with sesame seeds.