3/4 pound Bok Choy
1 tablespoon Vegetable Oil
1 teaspoon Ginger Root minced
1/2 teaspoon Minced Garlic
1/4 teaspoon Salt
1/4 teaspoon White Pepper
1/2 teaspoon Sesame Oil
1/2 teaspoon Sesame Seeds toasted
Separate bok choy leaves; cut green leaves from white stalks. Thinly slice leaves and stalks and keep separate.
Place a wok or wide frying pan over high heat until hot. Add vegetable oil, swirling to coat sides.
Add white stalks, ginger, garlic, salt, and pepper, and cook for 1 minute.
Add green leaves and broth and cover and cook for 2 minutes or until crisp - tender.
Stir in sesame oil and sprinkle with sesame seeds, then serve.