10-minute Garlic Bok Choy

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1 ½ pounds baby bok choy

3 Tablespoons low-sodium soy sauce

3 Tablespoons vegetable broth or water

1 Tablespoon rice wine vinegar

1 Tablespoon light brown sugar

1 Tablespoon vegetable oil

1 ½ Tablespoons minced garlic

½ teaspoon white sesame seeds, toasted

Trim the bok choy stems and separate the leaves. Rinse and dry them thoroughly.
In a small bowl, whisk together the soy sauce, vegetable broth, rice wine vinegar, brown sugar, vegetable oil and garlic.
Place a wok or large skillet with high sides over medium-high heat. Add the soy sauce mixture and cook, stirring, until the garlic is fragrant, about 1 minute.
Add the bok choy, cover the wok and cook for 2 minutes. Uncover the wok, increase the heat to high and continue cooking until the bok choy is tender and the sauce thickens slightly, about 1 more minute.
Top the bok choy with toasted sesame seeds and serve.