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Heat 1 tablespoon canola oil (or other high-heat oil) over medium-high heat in a wok or large skillet. Add 3 to 4 cloves garlic (minced) and 2 teaspoons fresh ginger (minced or grated) and stir for 30 seconds. Add 1 cup sliced shiitake mushrooms or ½ cup sliced shiitake mushrooms plus ½ cup sliced button mushrooms and cook for 2 to 3 minutes. Add in 1 tablespoon soy sauce , 1 head bok choy (or 2 to 3 baby boy choy) , and 5 to 6 green scallions (sliced) , and cook for a couple more minutes.
Reduce heat to medium-low and add ¼ cup vegetable broth . Simmer until the bok choy is crisp-tender, 3 to 5 minutes
Finally, stir in 2 teaspoons sesame oil and the optional 2 tablespoons sesame seeds and remove from heat. Taste and add more soy sauce, if needed.