½lbbaby bok choy, quartered lengthwise, cleaned & dried
4tspvegetable oil, divided
2tbspgreen onion, green & white parts, thinly sliced
2cloves of garlic, minced
1tspfresh ginger, minced
½tsplemongrass, minced
¼tsptoasted sesame seeds
Pinch of black sesame seeds, optional
Instructions
Make the sauce by whisking together the soy sauce, vegetable broth, vinegar, 1 teaspoon of sesame oil, honey, and red chili flakes together in a small dish until well combined. Set aside until needed.
Heat 2 teaspoons of vegetable oil and 1 teaspoon of toasted sesame oil in a nonstick skillet until just smoking.
Add the quartered bok choy cut side down in a single layer in the skillet, lightly press down to make contact with the hot skillet.
Cook undisturbed for 1-2 minutes, until golden. Flip the bok choy over and continue to cook for 1-2 minutes. Remove from the pan and place on a plate.
Heat the remaining 2 teaspoons of vegetable oil in the hot skillet over medium-high heat then add the green onions, garlic, ginger, and lemongrass, and cook, stirring constantly, for 30 seconds.
Add the well-whisked sauce and simmer for about 30-45 seconds until thickened.
Return the bok choy to the skillet and toss to coat in the sauce.
Place the bok choy on a serving platter then drizzle with the remaining sauce.