Trim about 1/4 inch off the tough bottoms of the bok choy to remove any dry part. Separate the leaves and stems gently, then rinse thoroughly in a colander under cold water to remove any dirt or grit.

Peel and mince the required amount of garlic cloves, aiming for a fine chop to maximize flavor release during cooking.

In a small mixing bowl, combine the toasted sesame oil, soy sauce, and ground ginger. Whisk together until well-blended.

Place a large pan or skillet over medium-high heat and add olive or avocado oil. Once shimmering, add the minced garlic and sauté for 1-2 minutes.

Immediately after the garlic is fragrant, add the prepared bok choy to the pan. Pour the whisked sauce evenly over the bok choy. Sauté for about 5 minutes.

Once the bok choy has reached the desired tenderness, remove the pan from heat. Season with freshly cracked black pepper to taste and serve hot.